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Unagi Portion
Unagi Portion
Unagi Portion
Unagi Portion

Unagi Portion

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Temporary farming of eels

Temporary breeding and selection:  Live eels that passed the inspection were immediately put into a temporary rearing tank. the large temporary breeding pool is made of cement concrete, with enough water stored in it, and the water surface is maintained by oxygen generator. 

Small temporary ponds use reservoir water for 24-hour circulation.  Replace the temporary water supply regularly.  Live eels are fished out of the temporary holding tank and placed in a small tank. They are then slowly herded into a narrow passage, where the selectors stand on one side and select eels by size in front of them.  On the other side of the channel, there are twelve pools separated from each other (to be killed pool), all the small pools are above the water pipe to spray water downward, in order to maintain enough water and ensure the circulation of water in the pool.  Additional, the surface of all small pool and narrow passage affix bright and clean tile.  

Ice eel

Ice eel: The workers drive the fish to be killed into the ice fish pond, add an appropriate amount of water and crushed ice, and stir the fish continuously. When the water temperature rises, the crushed ice will be added, and the eel will be frozen unconscious.  Ice and water should be replaced in each tank for 20-30 minutes at a temperature of 0-1℃.  

Eel cleaning

Slaughtering: The workers take out the frozen eels and put them into the eel holder (about 10kg eels per holder), add an appropriate amount of crushed ice, and then send five eel holders to the slaughterers once (one basket is added under the eel holder). 

 The butchers fix the eel's head to a plastic cutting board with a special stainless steel nail, then use a special knife to cut the eel from its back or abdomen as required. 

The removed bones and viscera are put into a designated container, and the semi-finished product is put into an eel holder.  

If headless products are produced, an employee removes the eel head.  Continuous flow operation, according to the requirements of different production varieties, according to the specifications of live eel classification, batch of quality and quantity of serious cutting and processing  

Eel washing

Conditioning and washing: The dissected eel meat shall be processed as long roast according to the requirements, and be conditioned to meet the specifications for processing.  

Will slaughter good semi-finished products into the washing machine, the fish fish washing machine with water pipe constantly pour water into it, start the fish washing machine blender, 

drive the eel is kept back wash mucus and blood and leak near the good eels into a plastic box, and then open the water spray device under the fish washing machine to clean, the water temperature to room temperature, fish washing time 3 minutes.

eel production process


Frozen roasted eel(unagi kabayaki)


Frozen, roasted(broiled)

Scientific name:

Anguilla japonica, Anguilla Rostrata




Freshwater eel, soy sauce

Heat Treatment

80-120 degree for 27minutes


with special unagi sauce

Cooking method:

Ready to eat after defrosting


with sweet unagi sauce, smell and taste delicious( the meat is   firm and the skin is chewable)


Packed in bulk,5kg/box*2/10kgs/ctn



Net Weight(kg):




Shelf life:

720 days

Place of Origin:

Guangdong, China



Lead Time:

30-45 days


By sea(-18 cold   refrigerator)

Loading port:

Shen zhen/Xia men


By sea


8500kg (1*20GP)/22000kg 1*40HQ)

Carton Size:





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