Eel is a juicy white fish that tastes like a cross between lobster and chicken. Simply defined, it has a seafood sweetness that is comparable to the taste of crabs or scallops.
The flesh of an eel is tender yet solid in texture. Even though saltwater eels have tougher skin and rougher meat than freshwater eels, both are equally delicious.
However, at the end of the day, like many other ingredients, the taste of an eel also largely depends on how it is cooked and which recipe is followed.
When cooked right, the common opinion is that: eels are delectable.
What is an eel?
Some individuals suggest that eels are water snakes because they resemble snakes in appearance and live in water. Either way, an eel is an odd-looking fish. They have a slippery, elongated body with pointy teeth and round, penetrating eyes.
It’s a ray-finned predatory fish that comes in over 600 different species and can move in various directions. Most eels lack pelvic and pectoral fins. Freshwater eels are also known as unagi, and marine eels are also known as anago. Both are edible.
The only aquatic eel species native to Northern America is the American eel. From Colombia to Iceland, they reside along the Atlantic. You can also spot eels in the Mississippi.
How to store eel
We recommended storing fresh eel in the refrigerator and consuming it within one or two days to retain the freshness. If marinated, they can be stored for 3-4 days in the refrigerator easily.
If you decide to freeze the eel, place it in a plastic bag and put it in the freezer, where you can preserve it for around 15 days if marinated or half prepared.
How do you know if eel has gone bad
When purchasing eel and ensuring that it is fresh, there are certain general guidelines to follow. However, when it comes to determining whether fish has rotten or not, you should generally trust your senses the most.
Slimy, watery flesh and a fishy odor are three prominent characteristics of rotten eels. This is difficult to point out since the fish is naturally stinky and slimy. However, these characteristics become much more obvious after it has become bad.
Any form of skin darkening, brownish or yellow sliminess around the margins or a squishy texture are all symptoms of bad fish and should be discarded immediately.
Dishes with eel
There are various types of eels to choose from when you’re planning on cooking them.
Jellied eel is among the most popular types of eels to eat. It’s a traditional English meal that stretches back to the mid-1800s. It’s a little salty, but it’s normally light and soft on the tongue.
In Japan, where eel meat is prized, eels are commonly prepared as kabayaki, where the fish is pan-roasted through the abdomen or the back, seasoned in a soy sauce marinade, and then barbecued.
In Spain and areas of Europe, the Spanish cuisine angula is a costly delicacy. Like whitebait, it is made from elvers or baby eels.
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