Cookbook:Eel

Eels are a group of long, thin fish.

Characteristics
Eels eaten as food are typically divided into two main types: freshwater and saltwater.

Freshwater
Freshwater eels, sometimes called by the Japanese term unagi, are primarily divided into Japanese, American, and European subtypes, all of which are similar. These are primarily migratory, river-dwelling eels. They have dark grey/black skin and elongated bodies with rounded tails, and the flesh has a mild flavor and high fat content.

The juveniles of these eels are called "elvers", and they are small and pale, with very little flavor.

Saltwater/conger
There are a variety of marine eels, but the one most commonly eaten is the conger eel or anago. It has a brown-colored skin and pointier, bony tail, with leaner meat than that of freshwater eels.

Selection and storage
Generally speaking, eating eels is not recommended due to their endangered status and poor regulation of their fishing industry. Imported eel, especially, is not a good choice, because it is very difficult to ensure it is sourced sustainably. If you do purchase mature eel, you are likely to find it filleted (fresh or frozen), and rarely you may find whole fresh eel.

Preparation
If you catch your own eel, you can relatively easily prepare it yourself. If you want to remove the skin, first cut around the head, then use pliers to grab the skin and pull it off the body, like rolling off a sock. To fillet it, make a cut near the head behind the gills, then slide the knife along the spine, avoiding the innards. Carefully remove the innards without piercing them, as they can contaminate the meat. Make sure to rinse and dry the fillets when done.

Use
Eels are eaten worldwide as a traditional food in many places. Freshwater eel is jellied or baked into pies in the UK, smoked in the Netherlands and Germany, sautéed near the Mediterranean, and roasted and glazed in Japanese cuisine (kabayaki). Saltwater eel is used in stocks and stews (e.g. caldeirada), grilled, and fried (e.g. tempura).