How to cook eel nice?

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I’ve never cooked eel, and I’ve only eaten it as sushi. I’m pretty sure sushi restaurants broil it then brush it with that sweet “eel sauce.”

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I have never cooked it either.
Once when I was on vacation in Miami, my childhood buddy had a Chinese room mate.
I noticed his room mate never ate with us. He did his own thing and had a rice cooker in the kitchen.
I watched him make the rice but nothing else. At the very end he pulled out a vacuumed package of BBQ'ed eel. Looked great and and smelled even better.
I was the only one that tried it. I could have eaten his portion all by myself.
It was very good and he got it from an Asian store. All his meals were rice with a very small amount of protein. That protein was already cooked and just needed heating in microwave.
 
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.
 
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