On the negative side, eel also has some potential downsides. These amounts are roughly equivalent to meat and poultry on a protein-per-gram basis. High In ProteinĮel is also an excellent source of dietary protein, and it provides ( 5): Key Point: Eel provides a reasonable amount of omega-3 fatty acids, but there are better seafood sources. This article will focus on freshwater eel, which is the more prevalent and popular of the two. Saltwater eel: this variety lives in ocean water, and it is also known by the Japanese name of ‘anago.’.For those familiar with Japanese cuisine, this variety is known as ‘unagi’ ( 4). Freshwater eel: tends to live alongside the coast, in rivers, and lakes.Japan is the predominant global producer ( 3). For instance, eel reserves have fallen by approximately 5% per year for more than fifty years ( 1, 2).ĭespite this, efforts are underway to improve the sustainability of the fish, which we will examine later.Įel is used around the world in many different ways, and it features in everything from grilled dishes to sushi.įour countries are responsible for the majority of global eel production: China, Japan, Korea, and Taiwan. However, in recent times, declining reserves and sustainability concerns have decreased the availability (and increased the price) of the fish. The eel was once a common food item in the Western world due to its affordability and nutritional value.
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