Eel Calories

Eel has rich, savory flavor and a firm yet tender texture, with more fat than many familiar fish. Smoked eel tastes stronger, while grilled eel served with a sweet-savory sauce has a milder, glazed flavor.

Eel can be grilled, pan-fried, baked, or smoked. Clean and portion it first, then cook it through; grilling works especially well because it browns the fatty flesh and crisps the skin.

Eel in sushi is usually cooked, not raw. Japanese unagi is typically grilled freshwater eel brushed with a sweet-savory sauce, while anago is a different, usually lighter-tasting saltwater eel.

Eel is a protein-rich, fatty fish and can contribute useful nutrients to a varied diet. Its rich flavor and fat content make it more substantial than lean fish, so serve it in a portion that suits your meal.

Yes, eel skin is edible when cleaned and cooked. Grilling can make it browned and pleasantly crisp; if you dislike its texture, ask for the eel to be skinned or remove the skin after cooking.

Unagi is freshwater eel, while anago is saltwater eel, commonly conger eel. Unagi is usually richer and served grilled with a sweet sauce; anago is often lighter and simmered or served as sushi.

Eel’s slippery skin is easier to handle after rubbing it with salt and rinsing it. Remove the head and entrails, then rinse the fish carefully; avoid contact with its raw blood, which can be toxic.

Yes, eel has a backbone and may contain small bones, even when sold as fillets. Check each serving before eating, particularly when serving children, and remove any bones you find.

Keep fresh eel covered and refrigerated, and cook it promptly; freeze it if you need to keep it longer. Refrigerate cooked eel in a sealed container once cooled and use it soon.