freshwater eel

Unagi Fillets

Unagi is the Japanese word for freshwater eel. These have been eaten for over 5,000 years in Japan and they’re an essential part of the culture and cuisine. Unagi are roasted or grilled and marinated in a sweet soya marinade.

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Unagi Fillets

Freshwater eel
Commercial name Unagi Fillets
Latin name Anguilla rostrata
Origin China
Catch area Farmed
Specifications Fillet, skin-on, grilled, 20% sauce
Size 8oz, 9oz
Packaging 8oz IVP in a 5kg box, 10kg carton
Packaging 9oz IVP in a 5kg carton and IVP in a 5kg box, 10kg carton

According to the Unagi Kabayaki specification

Our Unagi is farmed in China and Taiwan. After harvesting the eel is prepared using the Kabayaki technique. This means that we split the fish along its back and remove the guts and bones. The eel is then butterflied, grilled and/or roasted. We then marinate the eel in the sweet Kabayaki soya marinade.

Our freshwater eel is supplied in butterfly fillets with 20% Kabayaki sauce. You can use Unagi as topping for sushi (nigiri or tamaki) or in a bowl.

Our Unagi is also available in slices, click here for more information.

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Ray Mollen

Supply Chain Coordinator

Jerrold Giesen
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