American eel, common eel, Atlantic eel, silver eel
Eel meat has a very firm texture, high fat content and full, distinctive flavor. The raw flesh is gray but turns white when cooked and has a small flake.Eel is best bought when still alive, or the flesh can be soft. The animals can survive for several days out of water if kept in a damp environment. Eels harvested from stagnant water or held too long in tanks can have a slightly muddy flavor.
For eel, use cooking methods that help eliminate some of the oil. Avoid heavy sauces that compete with the rich flavor; instead, opt for acidic accompaniments to help counter the fatty meat. Eel is good simmered in a stew. Don’t serve it raw; even in sushi, or unagi, it’s in cooked form. Elvers are usually cooked whole. Skinless, H&G eel is usually filleted or cut into sections of less than 2 inches.
Canada, China, Greenland, Japan, Taiwan, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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