Tag: Smoked eel

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.

According to nutritional data from various food composition databases, 100 grams of raw, mixed-species eel contains a relatively modest 51 to 65 milligrams of sodium, classifying it as a low-sodium food. However, the total sodium in eel dishes can increase significantly due to high-sodium sauces and processing methods like smoking, which can add a substantial amount of salt to a single serving.