Eels have a rich history of connection with cultures and recipes all over the world. Eel fillets are butterflied and individually frozen in Maine to preserve their freshness and rich umami flavors.
Raw eel fillets are easy to use for familiar recipes such as unagi kabyaki, a traditional Japanese dish of grilled eel basted in a flavorful sweet soy sauce marinade. You can also try traditional Italian preparations for eel, including braising, roasting, grilling, and frying. Their high natural fat content will provide a rich burst of flavor to any dish.
Note: Butterflied unagi fillets are raw and should be cooked prior to consumption. They are not ready-to-eat like the smoked product.
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.