About This Food
Unagi is a fresh water eel from Japan, typically served roasted and boneless with a salty-sweet teriyaki sauce. Thin slices of unagi on rice are one of the more common types of nigiri sushi. Another popular method of serving is in a bowl on top of rice, this dish is known as Unagi Don.
Information
Other names: Japanese Eel, Anguilla Japonica
Translations: ウナギ, Kalifornijoje, أوناغي, 장어, Унаги, &, 鳗鱼, &
Physical Description
Unagi has a blueish gray, slimy coating skin. When cleaned properly the meat will have a pinkish off white color to it when prepared for sushi.
Colors: Blueish Gray, Pink
Tasting Notes
Flavors: Pate
Mouthfeel: Tender, Crispy
Food complements: Rice, Egg
Wine complements: White
Beverage complements: Sake
Substitutes: Salt water eel
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: may, june, july, august
Choosing: Look for freshness and make sure the color of eel is bright.
Buying: You can purchase online or at your local Japanese fish market.
Procuring: 90% of Fresh water eel that is consumed in America are farm-raised and aren't breed in captivity.
Preparation and Use
Unagi is precooked and marinated barbequed farmed fresh water eel. It comes frozen in seven to nine ounce vacuum-packed portions. It is prepared by thawing, broiling, slicing into small strips pieces, and placing on sushi rice for a true delicacy.
Cleaning: You can rinse thoroughly with running water.
Conserving and Storing
You can freeze Unagi when raw but store in Tupperware after cooking.