Fish

European Eel

A tier

European eel is the culinary label for Anguilla anguilla in smokehouses and traditional cookery—unagi-adjacent richness without being the Japanese species. Expect oily, cohesive flesh that stays moist when hot-smoked and sets in aspic when cold-prepared. Buy only from legal channels; many markets ban or restrict wild glass eel and adult trade. When legitimate farmed or quota fish is available, treat it as a luxury rich fish: simple starch sides, sharp condiments, and modest portions.