Eel Dishes

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... READ MORE

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 befor... READ MORE

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 s... READ MORE

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 condi... READ MORE

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 saut&e... READ MORE

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... READ MORE

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 ... READ MORE

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 ... READ MORE

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... READ MORE

Jellied eels is a traditional Cockney street food item, dating back to the 18th century. Originally, it was a cheap and easy way to make a good dish, with plenty of native eels readily available in the Thames River. The eels would get chopped, boi... READ MORE

Enguias fritas are traditional Portuguese fried eels, commonly enjoyed in coastal regions. The eels are typically cleaned, cut into pieces, seasoned, and then coated in flour or breadcrumbs before being deep-fried until golden and crispy. They are... READ MORE

This traditional Portuguese dish consists of rice and sliced conger eel. It's mainly associated with the Algarve region. Other ingredients for the dish typically include onions, garlic, tomatoes, white wine, parsley, bay leaves, coriander, and oli... READ MORE

Bisato in speo is a traditional dish from Grado, featuring eel (bisato) that is skewered and grilled, a technique known as "in speo" in local dialect. It has been a staple for centuries in the area of Marano Lagoon. The eel is typically m... READ MORE

Fried eel slices is a Chinese dish that is especially popular in Hangzhou. It consists of eel slices that are stir-fried with garlic, creating a unique flavor in the process. These eel slices have a sour and sweet flavor and they are crisp on the ... READ MORE

Bisato in umido is a traditional Venetian dish made with eel cooked "in umido" (meaning "in a stew" or "braised"). In this preparation, the eel is first cut into pieces, then slowly braised in a rich sauce of carrots, celery, onions, garlic, and w... READ MORE

Hamburger Aalsuppe is a traditional eel soup originating from Hamburg. In the past, several hundred years ago, it contained no eel and was in fact called aol suppe in northern German dialect, which means all soup, referring to th... READ MORE

Jegulja na dalmatinski način is a traditional dish originating from Dalmatia. The dish is made with a combination of eel, garlic, bay leaves, oil, lemon juice, and parsley. The eel is cleaned and cut into pieces, then layered in a baking dish, sea... READ MORE

Raštika s jeguljom is a traditional dish originating from Dalmatia. The dish is usually made with a combination of collard greens, eel, potatoes, hot paprika powder, olive oil, salt, and pepper. The salt, pepper, and paprika powder are plac... READ MORE