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Smoked Unagi

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.  

Glass 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.

These eels are locally sourced and raised on the Maine coast. They are grown without the use of hormones or antibiotics. The fishery is managed by the Maine Department of Marine Resources and Atlantic States Marine Fisheries Commission.

American eel, salt, woodsmoke

Smoked Unagi

Take your ‘seacuterie’ platter to the next level! These Maine glass eels, known to sushi lovers as unagi, are hot smoked using a traditional European recipe of oak and alderwood. The high natural fat content of the eels, paired with a briny and rich smokiness, creates a savory, delicate flavor.  

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.  

Sold in 4oz filets, vacuum-packed and super-frozen 

Origin: Maine, USA (famed) 

Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

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.  

Glass 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.

These eels are locally sourced and raised on the Maine coast. They are grown without the use of hormones or antibiotics. The fishery is managed by the Maine Department of Marine Resources and Atlantic States Marine Fisheries Commission.

American eel, salt, woodsmoke

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