Unagi (Freshwater Japanese Eel) Unagi, or freshwater Japanese eels are generally black with a yellowish white abdomen. It also features a rounded tail fin, which differs from that of the anago.

American Unagi recently wrapped up construction on a $10 million, 27,000-square-foot facility to expand production of American eel to more than 500,000 pounds a year (or about 2 million eels).

Experience the intense sights and sounds of traditional unagi eel preparation in this unfiltered ASMR cooking video. From ...

Eel. It’s what’s for dinner. Photo: Melissa Hom Eel is big business in Japan, where over 100,000 tons of unagi, or freshwater eel, are consumed every year.

What is Kabayaki? Kabayaki (蒲焼き) is a traditional Japanese cooking method that features long, slender fish-like eel. The prep ...

REHOVOT, Israel, June 5, 2024 /PRNewswire/ -- Cultivated seafood start-up Forsea Foods Ltd. put its cell-cultivated freshwater eel unagi creation to the test—the taste test, that is.

A popular way to eat unagi eel is as unajū — grilled, slathered with tare sauce and served over rice in a lacquered box. | GETTY IMAGES By Russell Thomas Contributing Writer SHARE/SAVE Oct 31, 2021 ...

Unagi — named for the Japanese word for eel — swings opens its doors on Saturday, December 15 in a small space centered by a tank filled with live eel.

To meet demand, as the Japan Times has reported, eel imports more than double during the month of July. Unagi’s endangered status has a lot to do with its unique life cycle.