After the entire eel is processed, the product that is frozen is an unagi fillet. This procedure makes it easier to process and fry the eel later on while maintaining its whole form.
Features of Unagi Fillet
1) The shelf life of the eel can be efficiently increased while retaining its freshness and flavor thanks to freezing technology. Following purchase, you are free to remove the thawed cooking whenever it suits your needs.
2) To enjoy the eel during the non-fishing season, frozen storage can better preserve its freshness and flavor.
3) Whole frozen eel slices typically have elongated bodies, a gloss, and a silvery grey or brown look.
Cooking Ways
1) Braised eel: Clean and chop the eel, then heat it in oil, add ginger, garlic, and chili along with sugar, light and dark soy sauces, and other ingredients. Finally, strain the juice out.
2) Cooked eel: The eel is cleaned, and then cooked in a steamer for around 20 minutes. To enhance the flavor, green onion can then be sprinkled on top.
3) To make the sauce, put the skin and segments of the eel in a dish, marinade them in a mixture of light soy sauce, ginger, garlic, and dried chili, and cook for about fifteen minutes.
4) Unagi rice: Defrosted unagi is paired with rice and a special sauce after it's grilled or fried till golden brown on both sides.
5) Kabayaki eel: This is a Japanese roasted eel prepared by grilling it, coating it in a unique sweet soy sauce, and then roasting it until it is gently browned.
FAQ
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