Originally Posted by buckytom
Is it already cleaned and fileted? Salt or feshwater eel?
When the sushi kitchen broils the eel, or grills it on a hibachi, it is of course cleaned and filleted. And I think it’s fresh water eel, unagi
, in Japanese. Anago
is it’s seawater cousin, and it gets much the same treatment. I prefer the unagi, not as mushy.