Eel is a long, snake-like fish found in both fresh and saltwater environments around the world. Its flesh is distinctively rich, oily, and slightly sweet, with a firm texture that holds up well to grilling, smoking, and braising.
In Japanese cuisine, grilled freshwater eel (unagi) glazed with a sweet soy-based sauce is one of the most celebrated dishes, served over rice as unadon. In European traditions, eel is smoked, jellied, or stewed — smoked eel is a delicacy in the Netherlands, Scandinavia, and parts of the UK. In Australia, eel has a long history as a food source for Aboriginal communities, particularly the short-finned eel found in rivers and lakes of south-eastern Australia.
Eel is both farmed (primarily in Asia) and wild-caught, though wild populations of many species are under pressure, making sustainable sourcing an important consideration.
How it's made
Nutrition (per 100g)
1 fillet is about 204 g — roughly 360 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
FSANZ + USDA
Borrowed
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Where to next
Your household's take
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