Growing in popularity, unagi kabayaki - grilled freshwater eel in soy sauce - can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But ...

Growing in popularity, unagi kabayaki - grilled freshwater eel in soy sauce - can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But ...

Anestes Fotiades is the editor of Portland Food Map, a print and digital platform that reports on the Maine food and dining industry that he founded in 2007. In addition he's written for Down East and ...

To prepare the eel in almond crust, marinate the pre-washed and cleaned eel fillets in a bowl with two glasses of Chardonnay and bay leaves (1). Then, prepare the white polenta in a pot with water and ...

An American Eel, Anguilla anguilla, already months into the growing process can still be small enough to fit into the palm of your hand. If you’ve eaten at a sushi restaurant, you might have come ...

A thickened soy-mirin sauce coats eel in this traditional Japanese dish. Because the eel has a thick, rubbery skin, skewering makes it so the fish doesn’t roll into a spiral while steaming, keeping it ...

The population of the European eel has collapsed by more than 90% since the 1980s. Yet, dozens of tonnes of juveniles, known as glass eels, are thought to be poached each year and shipped live to ...

The American eel fishery has historically focused on mature eels (as shown here), which are exported around the world. But these days, there’s more money to be made from juveniles. Photo by Darren ...

“For as long as I’ve lived in Oregon, you generally assume the further you can cast out here, the better chance you have of catching a fish,” says Portland-based chef Jacob Harth, as he stands on a ...

Eels are misunderstood. They’re slimy, and look like snakes—which makes it hard for some people to stomach the thought of eating one. But eel season is ramping up at one D.C. restaurant, where the ...