Smoked Unagi

$21.00

Eels have a rich history of connection with cultures and recipes all over the world. Smoked eel is a great addition to a seacuterie platter, or use it to top a salad, or as an accent to add a smoky richness to dishes. This smoked eel is ready-to-eat, but a trip to the pan to warm it up and render the layer of fat under the skin turns it into the bacon of the sea. Try it on baguette slices with crème fraiche and a bit of horseradish.

Eels are rich in protein and have naturally high vitamin D and A content.

SAFE HANDLING— Keep frozen. Once thawed, consume within 5-7 days.

Wulf's Kitchen: Maine Bowl with Acadian Redfish, Smoked Eel, Kelp and Farro

Wulf's Fish

These European eels are raised in Morocco without the use of hormones or antibiotics and then processed and smoked in Maine.

Eel, salt, woodsmoke

Smoked Unagi

$21.00

Eels have a rich history of connection with cultures and recipes all over the world. Smoked eel is a great addition to a seacuterie platter, or use it to top a salad, or as an accent to add a smoky richness to dishes. This smoked eel is ready-to-eat, but a trip to the pan to warm it up and render the layer of fat under the skin turns it into the bacon of the sea. Try it on baguette slices with crème fraiche and a bit of horseradish.

Eels are rich in protein and have naturally high vitamin D and A content.

SAFE HANDLING— Keep frozen. Once thawed, consume within 5-7 days.