Eel as food

Eel shop in Japan

Eelsare elongated fish, ranging in length from five centimetres (2 in) to four metres (13 ft).Adults range in weight from 30 grams to over 25 kilograms. They possess nopelvic fins,and many species also lackpectoral fins.Thedorsalandanal finsare fused with thecaudalor tail fin, forming a single ribbon running along much of the length of the animal. Most eels live in the shallow waters of theoceanand burrow into sand, mud, or amongst rocks. A majority of eel species are nocturnal and thus are rarely seen. Sometimes, they are seen living together in holes, or "eel pits". Some species of eels live in deeper water on the continental shelves and over the slopes deep as 4,000 metres (13,000 ft). Only members of the familyAnguillidaeregularly inhabit fresh water, but they too return to the sea to breed.

Eel blood is poisonous to humansand other mammals,but both cooking and the digestive process destroy the toxic protein. The toxin derived from eel blood serum was used byCharles Richetin his Nobel Prize-winning research, in which Richet discoveredanaphylaxisby injecting it into dogs and observing the effect.

The Jewish laws ofKashrutforbid the eating of eels.Similarly, according to theKing James Versionof the Old Testament, it is acceptable to eatfin fish,but fish like eels arean abominationand should not be eaten.

Japan consumes more than 70 percent of the global eel catch.

Dishes and cuisines

Freshwater eels (unagi) and marine eels (anago,conger eel) are commonly used inJapanese cuisine;foods such asunadonandunajuuare popular but expensive. Eels are also very popular inChinese cuisineand are prepared in many different ways.Hong Kongeel prices have often reached 1000HKDper kilogram and once exceeded 5000 HKD per kilogram. Eel is also popular inKorean cuisineand is seen as a source of stamina for men.TheEuropean eeland other freshwater eels are eaten inEurope,theUnited States,and other places. Traditional east London foods arejellied eelsandpie and mash,although their demand has significantly declined since World War II. InItalian cuisineeels from theValli di Comacchio,a swampy zone along theAdriaticcoast, are especially prized along with freshwater eels ofBolsena Lake.Eels are popular in the cuisines ofNortheast India.Freshwater eels, known asKusiainAssamese,are eaten with curry,often with herbs.

Locality	Type	Image	Description
England	Jellied eels		Jellied eelsoriginated in 18th century England, mainly in theEast End of London.The dish consists of choppedeelsboiled inaspicstockthat is allowed to cool and set, forming a jelly. It is eaten cold.
Belgium	Paling in 't groen ( "Eels in the green" )		Specialty of theBrussels–Dendermonde–Antwerparea. Freshwater eels cut to about 5 cm (2 in) pieces, cooked in green herb sauce. Usually served hot, either ashors-d'œuvreor with Belgian fries or bread; but can also be eaten cold.
Japan	Unagi		Unagiis the Japanese word for freshwatereels,especially theJapanese eel.Saltwater eels are known asanago.Unagi are a common ingredient in Japanese cooking.
	Kabayaki		Kabayakiis a typical preparation of theunagieel in Japan.,sometimes extended to preparation of other fish,where the fish is split down the back(or belly), gutted and boned, butterflied, cut into square fillets, skewered, dipped in a sweetsoy sauce-base sauce before broiled on a grill.
	Unadon		Unadon,lit. "eel bowl", consists of adonburitype large bowl filled with steamed white rice, and topped with fillets of eel grilled in thekabayakistyle, similar toteriyaki.
Korea	Jangeo-gui		Jangeo-guiis agui(grilled dish) made with marinated and grilledfreshwater eels.
Vietnam	Miến lươn		Miến lươnis cellophane noodle soup with eel, which is deep-fried or stir-fried, topped withbean sprout,wood ear,onionandcoriander.It is a delicacy in Northern Vietnam, especially Hanoi.
	Xúp lươn		Xúp lươn,lit. eel soup, is a soup dish made from eel or pork broth, consisting eels stir-fried withchive,onion,annattoandchilli powder.It is often served withbánh mìorbánh cuốn.This dish is a speciality inNghe An province.
Widespread	Elvers		Elvers are young eels. Traditionally, fishermen consumed elvers as a cheap dish, but environmental changes have reduced eel populations. Similar towhitebait,they are now considered a delicacy and are priced at up to 1000europer kilogram.TheSpanishangulasconsists ofsautédelver in olive oil, garlic and a chili pepper. In Spain, theseangulasare now rare and very expensive (a small serving of angulas can cost the equivalent of US$100 or more). There are also imitation angulas which can be purchased cheaply made ofsurimi.
	Smoked eel		Smoked eel is considered adelicacyin many localities, such as northern Germany, the Netherlands, the Czech republic, Poland, Denmark and Sweden.

Sustainability and conservation

See also:Freshwater eel poaching and smuggling

Eels are a Priority Species under the UK Post-2010 Biodiversity Framework. The European eel (Anguilla anguilla) is listed as Critically Endangered on the global IUCN Red List of Threatened Species. While the Japanese eel (Anguilla japonica) and American eel (Anguilla rostrata) are assessed as Endangered.

In 2010,Greenpeace Internationaladded theAmerican eel,European eel,andJapanese eelto its seafood red list. "The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries."

The US government deems the commercial eel industry was worth $12 million in Maine in 2017.

History

The eel was a cheap, nutritious and readily available food source for the people of London; European eels were once so common in theThamesthat nets were set as far upriver as London itself, and eels became astaplefor London's poor. The first "Eel Pie & Mash Houses" opened in London in the 18th century, and the oldest surviving shop —M.Manze— has been open since 1902.

Gallery

More images

Dish with eels,Valencia,Spain. Rice bowl with grilled eel,Nagoya,Japan Marinated grilled eel, Korea Grilled eel-Jangeo gui, Korea Grilled eel over rice, Japan Unagi (Japanese for eel) rice Bowl of rice topped with broiled eel, Japan Eel on rice, Japan Eel with sweet, smoky sauce, Japan Anju-bokkeum, Korea Pike eelwith pickled plum, Japan Smoked eel, Netherlands Smoking eels, Germany Eel with garlic Unagi - broiled (kabayaki) eel on rice, served in a lacquered meal box

See also

• Eel life history
• Pie and mash

References

Works cited

• Hepburn, James Curtis(1888).A Japanese-English and English-Japanese Dictionary(4 ed.). Tokyo: Z.P. Maruya & Company.
• Shinmura, Izuru (1976).Dictionary of the Japanese language(in Japanese). Iwanami Shoten.