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Ingredients: Eel

An elongated, ray-finned fish that lives in both fresh and salt water. Eels are slightly sweet and have a firm, white flesh. 

While the first human consumption of eels cannot be known, eel bones have been found in shell mounds in Japan dating back to the Jomon Period between 10,000 and 200 BCE. 

The popularity of eels has led to overfishing. Combined with the additional concern of climate change altering eels habitats, many nations have added eels to their endangered species lists. 

Consider the Eel: A Natural and Gastronomic History by Richard Schweid (2002) 

“The Difference Between Electric Eels and True Eels” by Erin Spencer (2019)

“Is the Eel Industry on the Slippery Slope to Extinction?” by Mark Jarnes (2016)

“Japan Copes with the Disappearing Eel” by Joshua Hunt (2017)

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