Unagi (eel) doesn’t get much more premium than this! Nyorosuke Ginza specialises in the Kansai way of cooking unagi known as ‘jiyaki’. Rather than steaming the fish before grilling ...

In the South Island of New Zealand catching Eel with Paulo. “It’s exciting to see the first in situ footage of a juvenile ...

YOKOHAMA—An "unagi" (eel) restaurant here was forced to suspend operations on July 29 after a massive food poisoning outbreak sickened 130 customers, one of whom died. The customers reported ...

SINGAPORE – Pick out an unagi dish at a local restaurant or supermarket, and chances are it contains an endangered eel. This was what a team of scientists from Yale-NUS College recently ...

Because there was no need to cut it into small pieces, it looked no different from regular unagi served to customers. Amazed, the couple decided on the spot to serve “unaju” (grilled eel on ...

So what makes these eels so popular? And why are they so expensive? People in Japan have eaten eel for thousands of years. Restaurants like this can sell 40 to 50 tons of eel each year.

The Asian swamp eel (Monop­terus albus) is a prized catch in Malaysia, whether grilled, steamed or stir-fried. Its flesh resembles Japanese unagi, but with thicker skin that provides a chewy ...

A special grater with very fine teeth is used to turn it into a paste. 2. Eel Unagi, or freshwater Japanese eel, can cost more than bluefin tuna. It has been a delicacy for thousands of years ...