Top 4 Eels
in the World

Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine. It is mainly consumed in the form of fillets, which are always grilled due to the presence of harmful toxins. The fillets are then spread with a sweet and salty sauce made with soy sauce, mirin, and sugar. Although unagi is consumed in the entire country, there are slight regional differences in the way the eel is cut and prepared. In Kanto region, the cuts are made from the back, and the fillets are grilled and steamed, while in Kansai the eel is cut from the stomach and the fillets are merely grilled. Depending on the preparation, unagi can range from crispy to chewy, but it always has a strong salty and semi-sweet taste. It is regarded as a delicacy and an expensive, luxurious ingredient that is mainly consumed in Japan, where the eel has been proclaimed an endangered species. Unagi is usually served on top of plain steamed rice, alongside pickles and sansho pepper, and it is often found as a part of intricate sushi creations served in sushi restaurants.Expand

Sonso is the Catalan name for two varieties of the sand eel species, namely the Mediterranean sand eel (Gymnammodytes cicerelus), and the smooth sand eel (Gymnammodytes semisquamatus), both of which inhabit the sandy, coastal Catalan region between Arenys de Mar and L’Estartit. The sand eel is a short-lived species that is characterized by a long, slender, and silvery body with whitish belly and flanks, with the Mediterranean sand eel reaching a length of 17 cm, while the smooth sand eel usually reaches up to 28 cm in length. The sand eel season starts on March 1 and lasts through December 16, and the fish are sourced from the shallow waters, usually at depths of 6 to 16 meters with a maximum authorized depth of no more than 30 meters. The artisanal fishing of sonsos using sonseras (traditional boat seines) is strictly regulated, and it traditionally takes place in the following ports: Arenys de mar, Badalona, Barcelona, Calella, Blanes, L’Estartit, Palamós, Sant Feliu de Guíxols, and Tossa de mar. Sand eels can be found at fish markets and stores in the region, and they can be eaten at restaurants along the coast. One of the best and most common ways to enjoy these small fish is crispy fried as a delicious seafood tapa alongside a glass of the local white wine, D.O.Alella.Expand

The New Zealand longfin eel is characterized by its dark brown color and long, slender body that can grow up to two meters in size, making it one of the largest freshwater eels in the world. Indigenous to New Zealand, where it inhabits rivers, lakes, and streams, the species has been significantly impacted by commercial fishing. Eels have been used in Māori cuisine for thousands of years, and once caught, they were usually dried or smoked. Today, they are used in a variety of dishes and are often marinated, smoked, or grilled and accompanied by various vegetable-based dishes.Expand

Lough Neagh eel belong to the Anguilla anguilla species of yellow and silver wild eels, large, narrow headed and short-tailed. When cooked, their flesh is white and soft while their flavor is earthy. To retain their protected name, the eels must be caught using sustainable fishing methods at Lough Neagh lake in Northern Ireland, which provides the eels with high quality natural feeding, adding to their unique flavor.Expand