If you’re someone who is new to exploring seafood, especially sushi, then Eel is the way to go. But, what does Eel taste like? Eel is one of the most popular members of the seafood category. You might be nervous as you take your taste buds on an adventurous journey while surfing the seafood menu. But don’t you worry, once you have a taste of this delicacy, you are going to be hooked!
Your curiosity is growing, right? Well, eel is popular all around the world. It is a commonly used protein in Japanese cuisine. Various preparations of the fish are quite popular in Chinese cuisine.
It’s a very expensive delicacy in Hong Kong. The European Eel and other freshwater eels are consumed all around Europe and also in the United States and other places. The jellied eel is a traditional east London snack that was most popular during the world war.
The Spanish cuisine is famous for Angulas which are prepared from elver or young eels. The Maori tribe of New Zealand consumes the New Zealand Longfin Eel as a staple.
Eels are quite a prized dish in Italian cuisine as well. Smoked eel is considered a delicacy in countries like England, The Czech Republic, Denmark, Sweden, and Poland.
Elvers, as mentioned above are baby eels which were often consumed upon frying and were a cheap dish in the United Kingdom, but unfortunately, the number and availability of elvers have decreased drastically due to excessive fishing and degrading environment as a result they are the most expensive delicacy in the UK at present. But no cuisine appreciates the Eel as well as the Japanese cuisine.
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Is it a Snake? Is it an Eel? What is it?
Eels might not be the best-looking fish out of all. If you are someone who suffers from Ophidiophobia i.e the fear of snakes, then you should brace yourself because Eels more or less resemble underwater snakes. But if you take a closer look you’ll realize that it really isn’t the case.
Eels are elongated fishes reaching from 5cm (2.0 inches) in the one jawed eel up to 4 meters ( 13 feet) in the slender giant moray. These slender fishes have a lack of pelvic fins and in some species, they even lack a pectoral fin which greatly contributes to their snake-like appearance.
Eels are found residing in sweet water. This type is popularly known as Unagi. But don’t confuse it with its saltwater cousin Anago in Japanese.
Everything about the taste of Eel
It is quite hard to describe the taste of something to someone if they haven’t tested it by themselves. It’s like describing the color red to a blind person. However, we can give you a detailed idea by comparison so that you are well prepared for your sushi experience.
Unagi is a highly nutritious protein. If cooked properly it gives off a sweet, firm, and flaky taste almost like Bass. It should be soft and gentle on the palate without a strong and fishy after taste which makes it the most suitable option for sushi. The texture of the meat is soft yet firm and has a nice chew on it.
The saltwater eel is also known as amago is slightly less rich and more on the chewy side, but has a similar soft texture and sweet taste. It has tougher skin and firmer meat. But both the saltwater and the sweet water fish taste good. Its texture might throw you off guard initially, but once you get over that you’ll start to appreciate the taste.
Some might say that the taste of eel tastes bland. But that is not necessarily the case. The taste is actually very light which can be compared to squid meat. But eel seems to have a punch of sweetness to it.
Its taste can be compared to a whole lot of things. The people who are most experienced with exotic foods might compare the taste of eel with the taste of snakes and frogs. But don’t let that revolt you. Those who have slightly less experience associate its taste with chicken.
According to food critics, the closest comparison for eel meat would be Salmon. Not smoked salmon, the raw one. But Eel has the ultimate similarity with catfish meat. But The taste? Well, it’s super tasty.
What type of Eels can you eat?
Currently, the eel is quite an expensive delicacy. No matter how much the price is it is quite popular all around the world. The most commonly consumed eel is the sweet water eel.
Due to its agreeable taste. The saltwater eel doesn’t lag behind and is quite popular as well. There are different customs, cultures, traditions in different countries and regions.
There is a variation in demographics as well. The lifestyle, socioeconomic status, and geographic conditions influence the methods of cooking. Different regions use different tools and procedures. As a result, you can find a whole lot of variations of the same dish.
These variations have given us several delicacies which makes it quite difficult to choose from. Here are a few appetizing eel dishes from all around the globe.
Jellied eels are one of the most popular dishes in the United Kingdom. Probably the best one of the version. This particular dish originated in 18th century England. It was most popular in the east end region of London. Jellied Eel is prepared by deboning and chopping up the eel flesh. It is boiled in an aspic stock.
Powdered or sheet gelatin is added to the stock and left to cool down. After several hours of cooling it forms a jelly-like texture. It is served cold and is eaten as a snack. It tastes quite salty.
Like a fish jelly. The eel flesh has a slippery texture quite opposite to the traditional flaky and firm texture of other preparations of eel. It has quite an acquired taste, but it is quite popular as a snack in Europe. What a fishy snack!
Paling in’t groen( Eels in the green)
This green dish originated from the Flemish population. It is popular among the people residing in areas near the river Scheldt. The river runs between Antwerp and Dendermonde. The name is in Dutch and it translates to ‘eel fish in green sauce’. It is prepared by gutting the fish and cutting it up into small pieces. A wide selection of herbs is freshly chopped and added to the broth.
The choice of herbs may include oregano, sage, thyme, parsley, cilantro, coriander, and a whole lot of flavor-full green herbs. Onions, cornflour, salt, and butter are added for some extra taste. The dish is very aromatic given the varieties of herbs used. The eel fish tastes soft with a hint of sweet after taste. It has a rich flavor. Eel being oily feels adds to the richness of the overall dish.
Unagi is a Japanese word that translates to “freshwater eel”.It is a very common choice of protein used in Japanese cooking. Unagi is a very sensitive dish and it takes a huge amount of skill to be prepared. Grilling the fish removes the fattiness under the skin which provides a soft yet chewy texture.
A sauce made of rice wine and soy sauce is lightly brushed over the soft meat to add to the flavor. The soy sauce and rice wine give the dish a salty and tangy taste, whereas the fluffy texture of the fish is very absorbent for sauces. The proper cooking process keeps the slight sweetness hint of the fish intact.
More about Unagi
The most commonly consumed type of Eel is Unagi. It must be properly cooked before it is eaten as raw eel flesh and eel blood is toxic for humans. Usually, the fish is skinned and grilled. After cooking till the meat is soft and flaky it is cut up in small portions.
A sweet soy sauce reduction is used as a dressing. Served on rice balls, the dish is called Nigiri. Amago on the other hand is either deep-fried or simmered. The taste varies according to the method chosen for cooking however, irrespective of the way how you cook it does taste delectable.
History of Unagi
The Edo sushi menu did not initially contain eel as a staple.!9th century Tokyo, formerly known as Edo, was famous for mouthwatering fast food. The menu included tempura, sushi, soba, and much more. But the star of them all was Unagi. Unagi is such a difficult dish to prepare that amateur sushi chefs wouldn’t dare to prepare it.
The professional unagi chefs would put their heart, soul, and of course their hard-earned skill into the dish which renders it incomparable. Thus unagi rose to its fame. The Japanese population even has a special day where they unanimously eat unagi. The midsummer day of the Ox (doyo no ushi no hi).
Kabayaki is one of the most conventional preparations of unagi. The fish split along its belly and gutted. It is de-boned and then butterflied and cut into square-shaped strips. It is then marinated in sweet soy sauce. It is then grilled and cooked to perfection.
One can also find canned products that are labeled kabayaki. But as expected the fresh kabayaki tastes better. The canned products seem to have a more dry and cardboard-type taste.
The eel kabayaki is often served on top of a bowl of rice and called Unadon, the fancier form of which is the Unaju, placed inside a tiered lacquered box called Jubako. It is also torn up and mixed up evenly with rice to make hitsumabushi which is enjoyed especially in the Nagoya area.
The Kabayaki flavor is quite similar to the Teriyaki flavor. So if you have ever had teriyaki chicken then you can imagine kabayaki to have a similar taste. But with a more chewy texture. The fatty flesh of the unagi is super juicy. The glaze of the sauce creates a captivating aroma that adds to the flavors.
Unagi by itself has a subtle flavor but along with the sauce, it attains a sweet and salty taste which creates the umami flavor.
Grilled eel fish is known as Jangeo gui. It is a popular dish in South Korea. The eel being a fatty fish when grilled turns soft and juicy. The texture is quite agreeable.
It is a Vietnamese delicacy that is most popular in northern Vietnam, especially the Hanoi region. It is a cellophane soup with deep-fried or stir-fried eel. It can be garnished with spring onion, bean sprouts, and coriander. The deep-fried eel would have a more dry and chewy taste. But the sweetness and the firmness of the eel meat would be enhanced upon frying.
In the United Kingdom In the river Severn, a huge bore occurs called the Severn bore which brings up small baby eel fishes also known as elvers. They are quite delectable. The elvers have a unique delicate flavor. Their taste is like a crossover between lobster and scallop but lighter intensity.
Smoked eel is considered a delicacy in many countries like the Netherlands, Czech Republic, Germany, Poland, Denmark, Sweden. It is a healthier version of cooking the fish.
A serving of eel contains 184 calories. Though it varies upon the method of preparation. It contains 11.6 grams of fat, 126 mg of cholesterol, and 2.4 grams of saturated fat. So the number indicates that the eel is quite a fatty fish. It contains 18.4 grams of protein and 0.2 grams of omega 3. Which is good for the heart.
Why is Eel Good For the Body?
Eel is highly nutritious, rich in protein and calcium which helps in maintaining strong bones. This delicious fish contains a high amount of phosphorus which maintains the pH level of the body as well as aids in digestion. It detoxifies the body through urination and also helps in metabolism and nutrient absorption.
Eel is also rich in fat absorbent vitamins such as Vitamin-A, D, E, and also water soluble vitamins like Vitamin-B1, B2, B12 which help in the prevention of deficiency diseases.
It also contains a high amount of omega 3 which prevents cholesterol accumulation and keeps the heart-healthy. It reduces the chance of developing arthritis and type 2 diabetes.
Other benefits of Eel
Upon research, it was found that eel meat is one of nature’s aphrodisiacs. It is common in Japan for older men and women to include eel meat in their daily diet in order to increase their stamina. The high omega 3 content increases libido, sexual performance, and drive. The L-arginine present in eel meat fixes erection problems and maintains duration. It is quite evident why eel is so popular.
Eel meat can be poisonous
Eel meat can be very lethal if eaten raw. Eel blood is poisonous. A little amount of eel blood is enough to kill a person if ingested. Their blood contains toxic proteins which cause muscle cramps and paralysis. Worst case scenario would include the stoppage of heart function resulting in death. Thus eel must always be cooked before eating.
Some Facts About The Eel Fish
- Eels can be known as several names such as Shortfin eel, longfin eel, european eel, american eel, japanese eel, african eel
- Eel meat is gray in colour but turns white upon cooking.
- Eel meat is not inexpensive, but quite expensive. In Hong Kong eel meat costs 1000HKD(128.28$) per kg and the prices may soar up to 5000HKD per kg.
- Eels are carnivores.
- Eels are considered an endangered species at the moment due to humans polluting rivers and excessive hunting of eels and eel fries.
Eel is one of the most expensive and one of the most delicious dishes out there. Though there is no chance of having it raw there are a significant number of delicacies to choose from. I hope this article has helped to provide you with an idea of how Eel tastes like.
So what are you waiting for? Order yourself some eel!
The FAQs About eel taste
Raw eel should taste like salmon but has a more similar texture to catfish meat. It is extremely poisonous and can cause death. Thus raw eel must not be ingested.
Our food choices depend on our age, social setting, traditions, and past experiences. The eel can be a tricky choice of food. If you are someone who does not appreciate the taste and smell of fish then eel meat might not be for you.
The taste of eel depends on the method of cooking. But its light and firm meat with a hint of sweetness is quite appetizing. With the right combination of sauces and garnishes, eel meat is definitely good to eat.
The meat of electric eel is sweet. Some compare the taste of it with lobsters. Others say it tastes more like octopus or catfish. So the Simple answer would be yes! Eel does taste good.
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Thanks for reading!