Fish
Eel
Culinary eel usually means freshwater anguillid eels (Anguilla species)—rich, fatty, fine-grained flesh under a tough skin that is often removed before cooking. Flavour is sweet and distinctive; texture is firm yet unctuous when hot-smoked, grilled with tare (unagi), jellied, or stewed. Conger and other marine eels are separate products with leaner meat. Japanese unagi and anago, European smoked eel and jellied eel, and Chinese braises are flagship traditions. Many wild stocks are endangered or regulated; prefer farmed or clearly sustainable sources where available. Blood is toxic raw, so eels are always cooked through. Hot smoke and lacquered grills love the high fat; poaching suits milder presentations.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 0.98 g
- Trans Fat 0 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 5.98 g
- Cholesterol 54.2 mg
- Sodium 83.9 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.4 g
- Water 69.4 g
- Energy 206 kcal
- Water 69.4 g
- Protein 19.4 g
- Animal Protein 18.4 g
- Fat 11.6 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 2.1 g
- Polyunsaturated Fat 5.98 g
- Vitamins 62.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.72 mg
- Vitamin B5 — Pantothenic Acid 0.82 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.7 µg
- Vitamin B12 — Cobalamin 1.5 µg
- Vitamin C 2 mg
- Vitamin D 13.6 µg
- Vitamin E 1.68 mg
- Vitamin K 0.6 µg
- Minerals 335 mg
- Major Minerals 284 mg
- Trace Minerals 50.9 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 54.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.5 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.72 · vitamin-b5-pantothenic-acid: 0.82 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.7 · vitamin-d: 13.6 · vitamin-e: 1.68 · vitamin-k: 0.6 ·
Minerals
Sodium: 83.93 · Potassium: 150 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 50 ·
Oily fish store long-chain omega-3 fats in the flesh—far richer than white fish.
History
Coastal and river fishing for eel and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of eel and enabled long-distance trade.
Ice preservation and railway transport brought fresh eel to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made eel widely available in international markets.