Unadon is a Japanese dish consisting of grilled unagi (eel) fillets placed on top of steamed rice. The eel is grilled kabayaki-style, where the fish is split, gutted, butterflied, cut into squares, skewered, then diped in tare sauce before being grilled.

The tare sauce consists of soy sauce, mirin, sugar, and sake. It provides the necessary caramelization to the fish during the grilling process. Before serving, unadon is typically garnished with sanshō berries on top. In Kantō, the eel is traditionally steamed before grilling, resulting in a more tender texture of the fish, while in Kansai, the eel is simply grilled without prior steaming. 

Unagi nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of freshwater eel that's usually cooked. The dish has a soft texture and a mild flavor. If desired, the eel can be lightly seared with a blowtorch.

It's a nice option for people who don't prefer raw food but want to enjoy sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side.

Anago nigiri is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with slices of saltwater eel (anago). Anago is always cooked and the fat breaks down during the process. As a result, the meat develops a very soft consistency and becomes fluffier than unagi (freshwater eel nigiri), which is more chewy and has a dense texture.

When served, anago nigiri sushi is typically brushed with tsume, the reduced broth from cooking anago, which has a sweet, barbecue-like flavor, so it's used as a replacement for soy sauce. Accompaniments to this nigiri sushi include wasabi and pickled ginger (gari) on the side.

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with sautéed onions, garlic, tomatoes, carrots, and bell peppers.

Optionally, heavy cream can also be stirred into the soup. Caldillo de congrio is typically seasoned with salt and black pepper, and it is garnished with coriander, parsley, or scallions. This nourishing soup is traditionally paired with crusty bread and a glass of wine on the side. 

Hitsumabushi is a traditional dish originating from Nagoya. Although it's similar to unadon regarding most of the ingredients, histumabushi consists of sliced grilled eel that's served on top of steamed rice, but it's accompanied by assorted condiments and garnishes.

The dish is also served in a very specific way – everything is divided into four portions. The first portion is eaten as it is, the second is accompanied by condiments such as nori seaweed, chopped green onions, and wasabi. The third portion is the same as the second, with the addition of dashi broth or green tea (eaten like a soup), and the last portion is eaten however you like. 

At just about every haringhuis (herring stand) or vishandel (fish shop) in Amsterdam, one can buy the Dutch delicacy of smoked eel, known as gerookte paling. In the past, smoked eel was a staple in the country, but today it is a true delicacy due to the scarcity of eels and its high price.

The dish is both healthy and flavorful, filled with omega-3 fatty acids, vitamins, and protein. It is usually served on a bun or a cracker and consumed as a snack.

Originating from Aveiro, famous for its eels, caldeirada de enguias is a flavorful Portuguese eel stew that is typically seasoned with saffron and accompanied by onions, potatoes, and bell peppers. The stew should be cooked on medium heat without any stirring until the potatoes are fully cooked.

It is recommended to pair caldeirada de enguias with crisp white wines from the Bairrada region.

Out of the numerous varieties of Croatian brudet, the one that hails from the Neretva region is considered unique since it usually employs eels and frogs, two traditional ingredients used in the area. It is said that every village in the region has a different recipe, but the basic version employs thoroughly cleaned pieces of eels and frogs that are sautéed alongside olive oil, onions, and garlic.

They are later braised in a combination of seafood stock, fresh tomatoes, chili peppers, and a touch of vinegar. Though tradition suggests the use of eels and frogs, the dish is commonly enriched with other fish varieties. Regardless of the differences, every version of brudet is always prepared in a traditional, heavy-bottomed pan and should never be stirred. 

Paling in 't groen is a Flemish specialty dish consisting of chopped eel in a unique green sauce made from white wine, parsley, spinach, mint, tarragon, sage, dill, and lemon juice. It is believed that the dish originated on the banks of the river Scheldt, when local fishermen started to catch large quantities of eel and combined them with whatever fresh herbs they found near the river.

The dish should be served hot, preferably with some fresh bread or fries on the side.