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Unagi Kabayaki is the crowned cuisine in Japanese dishes for a reason. The popular broiled eel fillet is marinated in characteristic sweet kabayaki sauce (with a barbecue taste) and grilled to relish the most out-worldly flavor in seafood dishes. Read more
What is an Eel?
The Eel is an iconic species—Delicious, nourishing, and as dynamic as your mind. There are no pin bones in it so that the boneless flesh can be easily managed. It has white meat, which is flaky, juicy, and a little sweet. Frozen eel is a great combination for taste and nutrients, with its high saturated oil, flaky consistency and rich flavour. The best cooking technique for this fish is fried, baked, smoked, stewed, grilled or sauteed. Eels’ form is snake-like. This feature has kept many individuals from testing them.
What is Unagi Kabayaki?
Unagi no Kabayaki (うなぎのかば焼き) is a traditional Japanese dish consisting of a split-down Unagi eel around its back (or belly). Locals either gutted and boned, butterflied or cut it into rectangle fillets. Then, they will skewer and grill it over a direct flame without using oil.
Information
Weight: 227 Grams (1 whole grilled eel)
Ingredients: Eel, Soy Sauce, Sugar, Starch Syrup, Sugar-mixed Corn Syrup, Sweet Sake, Alcohol, Eel, Essence, Thickener, Seasoning, Coloring Agent
Country of origin: China
Allergens: Eel, Soybean
Storage
Keep in freezer (-18℃)
Packaging
Skin Film
How to Properly Defrost Frozen Seafood
We recommend that all Frozen Seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
