Eel

Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine. It is mainly consumed in the form of fillets, which are always grilled due to the presence of harmful toxins. The fillets are then spread with ... READ MORE

Sonso is the Catalan name for two varieties of the sand eel species, namely the Mediterranean sand eel (Gymnammodytes cicerelus), and the smooth sand eel (Gymnammodytes semisquamatus), both of which inhabit the sandy, coastal Cat... READ MORE

The New Zealand longfin eel is characterized by its dark brown color and long, slender body that can grow up to two meters in size, making it one of the largest freshwater eels in the world. Indigenous to New Zealand, where it inhabits rivers, lak... READ MORE

Lough Neagh eel belong to the Anguilla anguilla species of yellow and silver wild eels, large, narrow headed and short-tailed. When cooked, their flesh is white and soft while their flavor is earthy. To retain their protected name, the ee... READ MORE