Tag: Anago

Globally, more than 70 percent of the total eel catch is consumed in Japan alone, showcasing its profound cultural significance in Japanese cuisine. But this versatile fish, with its rich, savory flavor and tender texture, is a treasured ingredient in dishes far beyond Japan, featuring prominently in European traditions and other culinary styles worldwide. The list of foods that contain eel is extensive and varied, reflecting a long and rich history of culinary use.

Some experts consider eel to be one of the more unhealthy fish, primarily due to its potential for carrying heavy metals and other toxins, despite its culinary popularity. This raises important questions for consumers about why is eel unhealthy and the specific risks involved with its consumption.

Despite some species having darker skin, the raw flesh of many eels, such as freshwater American eel, is described as gray and turns white upon cooking. So, is eel red or white meat? The culinary and scientific consensus confirms that eel is white meat, primarily due to its low myoglobin levels and how its muscle tissue cooks.