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 |
| Packaging | IVP in a 5kg box, 10kg carton |
| Size | 8oz, 9oz |
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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Lorena Invernale
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