These American Glass Eels are farmed in land-based aquaculture systems located on the coast of Maine, representing the most sustainable, traceable, exquisite freshwater eels in the United States. This selection is hot-smoked over Alderwood, yielding buttery decadence that is incredibly versatile. Whether on its own or in rice, pasta, or salads, expect scrumptiously fatty flavors reminiscent of sushi-grade raw salmon, with no fishiness in its fragrance or finish. (Discard the Skin)
Unagi is the Japanese word for freshwater eel. With a softer, more succulent texture than saltwater eel, unagi is a cherished meat, known for its versatility, complexity, and refreshing lack of overtly fishy characteristics.
Though infrequently featured in American cuisine, the eel industry is incredibly complex. Due to their significantly greater popularity in Japan and China, the vast majority of American eels are exported - alive - to Asia, where they will be raised and processed, often with dubious practices. The scale of this supply chain is so large that even most eels consumed in the United States have undergone this journey. Further, due to the complexity of their natural life cycle, it is not currently possible to breed eels in captivity, meaning that even farm-raised eels must be wild-caught from rivers while still young. Subject to the challenges, regulations, and inevitable inconsistencies of wild freshwater fishing, the value of eels is perennially high. American Unagi, the Maine-based company we work with for our supply, is led by Sara Rademaker, an aquaculturist and zealous eel lover. Their goal is to promote sustainable, traceable, and phenomenally high quality American eel from start to finish for both the American market and abroad.
13.5 oz fillet