Uncovering the Mysterious Eel in Sushi: What Kind is it Really?

When it comes to sushi, there are endless variations and combinations to tantalize our taste buds. From the freshness of the fish to the perfect blend of rice and vinegar, each roll is carefully crafted with precision and skill. But have you ever wondered about the key ingredient that brings that distinctive flavor to your favorite sushi rolls? We’re talking about eel – a staple in many sushi dishes. But not all eels are created equal, and with different types of eel being used in sushi, it can be difficult to keep track. So, let’s dive deeper into this slippery delicacy and uncover what kind of eel is commonly used in sushi.

The History of Sushi and Eel

Sushi has been a staple of Japanese cuisine for centuries. It originated as a method of preserving fish by fermenting it in rice, which was then discarded before consuming the fish. However, in the early 1800s, a sushi chef named Hanaya Yohei in Tokyo revolutionized the dish by creating what we know today as nigiri sushi – slices of raw fish served on top of small balls of vinegar-flavored rice.

At this time, sushi was primarily made with freshwater fish. It wasn’t until the late 19th century that eel became a popular ingredient in sushi. In traditional Japanese cuisine, eel was often grilled and served as an unadorned delicacy called unagi. However, this changed when chefs started using eel in sushi, creating unique and delicious flavor combinations.

Types of Eel Used in Sushi

There are several types of eel used in sushi dishes, but one commonly used variety is the Japanese freshwater eel or unagi. Other types include conger eels (anago) and garden eels (anago). Unagi is the most prized for its rich, fatty meat and delicate flavor.

Conger eels are often thinner and chewier than unagi but still have a similar taste profile. They are typically harvested from deeper ocean waters and are less common in sushi restaurants compared to unagi.

Garden eels, although not commonly seen on sushi menus outside of Japan, are actually commonly used in traditional Japanese cooking methods such as tempura or grilled over charcoal.

Preparing Eel for Sushi

Before an eel can be served as a delicious sushi dish, there is quite a bit of preparation that must be done. The process begins with catching an adult freshwater eel from rivers or lakes or sourcing them from eel farms in Japan.

Once the eel is caught, it is then carefully cleaned and gutted. The skin is also removed before the eel is sliced, marinated, and grilled over an open flame to give it a smoky flavor. The cooked eel is then brushed with a sweet soy-based sauce before being sliced into thin strips for sushi.

Eel Sustainability and Controversy

There has been some controversy surrounding the use of eel in sushi due to sustainability concerns. Japanese freshwater eels are now listed as critically endangered on the International Union for Conservation of Nature (IUCN) Red List due to overfishing and habitat loss.

Thankfully, there are more sustainable options available, such as farmed unagi from Japan and Europe. These farms prioritize ethical practices by raising their eels in controlled environments, using sustainable feed, and releasing young eels back into the wild to replenish wild populations.

However, it’s essential to note that farmed eel does not have the same fatty texture and rich flavor as wild-caught unagi. Some sushi aficionados believe that farmed eels are inferior in taste and texture to their wild counterparts.

Health Benefits of Eel

Despite any controversy surrounding its sustainability, there is no denying that eel offers several health benefits when consumed in moderation. Eels are an excellent source of protein, omega-3 fatty acids, vitamin A, potassium, calcium, iron, and magnesium.

Moreover, unlike other types of fish used in sushi dishes that may contain high levels of mercury or other contaminants, freshwater eels are considered relatively low-risk for these pollutants due to their diet consisting mainly of small fish and crustaceans.

In summary, several types of eels are commonly used in sushi dishes today. The most prized among them is the Japanese freshwater eel, also known as unagi, which offers a delicate and rich flavor. However, the sustainability of wild-caught eel has become a concern, leading to the rise of farmed eel options.

Despite the controversy, eel remains a popular and delicious ingredient in sushi due to its unique taste and health benefits. Whether you prefer wild-caught or farmed, incorporating eel in your sushi dishes can add a new dimension of flavor and nutrients. So next time you order sushi, consider trying one of its many eel varieties.

History of Eel in Japanese Cuisine

Eel has been an essential component of Japanese cuisine for centuries. In fact, the tradition of eating eel goes back to the Jomon era, which dates back to 10,000 BC. In those times, eel was considered a sacred food and was often used in religious ceremonies. However, it wasn’t until the Edo period (1603-1868) that eel became popular among the masses.

During this time, people started catching eels in rivers and ponds using traditional methods such as bamboo traps and hand nets. However, it wasn’t until the invention of tare (eel sauce) that eel became a delicacy. Tare is a sweet and savory sauce made from soy sauce, mirin, and sugar, which gave eel a unique flavor and texture.

The demand for eel continued to grow during the Meiji period (1868–1912), as new cooking techniques were introduced. Grilled eel (unagi kabayaki) became one of the most popular ways to prepare eel, along with steamed (shirayaki), boiled (nirigi), and tempura-style (tenpura).

The popularity of eel continued throughout the 20th century, despite some controversies surrounding its sustainability. Today, Japan is one of the largest consumers of eels in the world.

Types of Eels Used in Sushi

There are many types of eels used in sushi dishes; however, only two types are commonly used – unagi and anago.

Unagi is a type of freshwater eel that is commonly found in Japan’s rivers and lakes. It has a dark skin with white stripes and can grow up to four feet in length. In sushi dishes, unagi is usually grilled over charcoal or cooked teriyaki-style, which gives it a sweet and smoky flavor.

Anago, on the other hand, is a saltwater eel that is often imported from other countries such as China, Taiwan, or the Philippines. It has a similar appearance to unagi, but its meat is slightly more tender and has a milder taste. Anago is typically served boiled or steamed in sushi dishes.

Both unagi and anago are considered high-quality types of eels and are usually more expensive compared to other types.

The Role of Eel in Sushi

Eel plays a significant role in sushi not only for its unique flavor but also for its health benefits. Eel meat is an excellent source of protein, vitamin A, calcium, potassium, and omega-3 fatty acids. It also contains high levels of antioxidants that help boost the immune system.

In Japanese culture, eels are also believed to have medicinal properties and can provide energy and vitality. This makes it a popular choice among sumo wrestlers who often eat unagi before their matches to boost their strength.

Furthermore, the use of tare (eel sauce) in sushi dishes adds a distinct sweetness that balances out the tanginess from vinegar used in rice and enhances the overall taste.

How Eel is Prepared for Sushi

Preparing eel for sushi dishes requires some skill and technique. The first step is cleaning the eel thoroughly by removing its skin and bones. It is then sliced into thin strips and steamed until tender.

Afterward, the eel is marinated in tare (eel sauce) for several hours to enhance its flavor. The final step involves grilling over charcoal until it gets crispy on the outside while remaining soft and tender on the inside.

Anago preparation follows a similar process except that it is sprinkled with salt before steaming instead of being marinated in tare.

Eel has been an integral part of Japanese cuisine for centuries and continues to be a favorite among sushi lovers. Its unique flavor, health benefits, and cultural significance make it an essential ingredient in traditional sushi dishes.

From being a sacred food in ancient times to becoming a delicacy in modern-day Japan, the journey of eel in Japanese cuisine is nothing short of fascinating. So the next time you enjoy a piece of unagi or anago sushi, remember the rich history and culture behind this delicious delicacy.

Q: What kind of eel is used in sushi?
A: The most commonly used eel in sushi is called Unagi, which is the Japanese name for freshwater eels.

Q: Is there a specific type of Unagi used in sushi?
A: Yes, the Japanese freshwater eel known as Anguilla japonica is specifically raised and used for sushi due to its fatty and flavorful meat.

Q: Are there any other types of eel commonly used in sushi?
A: Yes, another type of eel that can be used in sushi is called Anago or saltwater eel. However, it is less popular and usually more expensive than Unagi.

Q: How is the eel prepared for use in sushi?
A: The eel is first filleted and then marinated in a sweet soy sauce before being grilled. It is then cut into pieces and added to sushi rolls or served on top of rice.

Q: Is it safe to eat raw eel in sushi?
A: Yes, it is safe to eat raw eel as long as it has been properly handled, stored, and prepared. Eels are also commonly cooked before being used in sushi to ensure food safety.

Q: What does Unagi taste like when eaten as part of a sushi roll?
A: Unagi has a slightly sweet and rich flavor with a soft texture when eaten as part of a sushi roll. It pairs well with other ingredients such as avocado or cucumber.

In conclusion, the type of eel used in sushi plays a crucial role in determining the taste and quality of the dish. Sushi chefs have been using different species of eel for centuries, each with its unique flavor profile and texture. However, the two main types of eel commonly used in sushi are unagi and anago.

Unagi is freshwater eel that is prepared through a labor-intensive process, including cutting, deboning, and steaming before it can be served in sushi. Despite its high cost and preparation time, unagi remains a popular choice due to its succulent and rich taste.

On the other hand, anago is a saltwater eel that is often substituted for unagi due to their similar appearance. While anago may not be as fatty as unagi, it still offers a delicate flavor that pairs well with sushi.

Apart from their flavor differences, there are also concerns about the sustainability of eel species due to overfishing. As sushi continues to gain popularity worldwide, it is essential to consider sustainable options such as farmed eel or alternative fish options for future generations to enjoy this delicacy.

In summary, the type of eel used in sushi can greatly impact its taste and sustainability. It is vital for sushi lovers

Author Profile

Erick Benitez

In 2003, the Coast Sushi Bar was founded, quickly becoming a beloved fixture in its trendy neighborhood, appreciated for its exceptional sushi and vibrant BYOB atmosphere.

The chefs at Coast have developed a mastery in blending subtle yet intricate flavors, establishing a reputation for pioneering innovative New-Japanese cuisine with only the finest global ingredients.

Building on decades of culinary success, the founder launched a new endeavor in 2024—a blog focused on Japanese snacks. This blog marks a significant shift from restaurateur to food blogger, motivated by a desire to share comprehensive insights into Japanese culinary arts and snack culture. The content covers traditional snacks, the evolution of snack culture in Japan, and the global influence and adaptation of these snacks.

Each blog post reflects the founder's commitment to quality and attention to detail, mirroring the standards of Coast Sushi Bar.

Aimed at both aficionados and novices of Japanese cuisine, the blog serves as a resource for deepening readers’ knowledge and appreciation of Japan's rich and diverse food culture.