The word “Unagi” comes from The Japanese for “eel”, but most of the time, Unagi is grilled EEL, and there are two main types: kabayaki and shirayaki.
The eel has become a special eel in the international culinary vocabulary.
The word is well known in global culinary circles because it is a special eel product. It is common in sushi, soups, barbecues and rice.
The origin of the word "kabayaki" ,The Japanese did not eat eel from the belly like today, but the whole eel was cut into long sections and then strung together with bamboo sticks over a charcoal fire.
The eel roasted on the grill at this time looks very similar to the cattail, so the eel is given the prefix "kabayaki".
The two main members of the eel family are known as freshwater eels and moray eels, of which the freshwater eel is the white eel.
Unagi kabayaki is mainly used by Japanese eel and American eel, bothof which are freshwater eels.
Kabayaki eel is rich in nutrients, including vitamins A, D, E, calcium, iron, phosphorus, sodium, potassium and other minerals as well as unsaturated fatty acid DHA/EPA.
So the nutritional value of eel is very high, also known as the soft gold in water.
High nutritional value combined with fresh sweet taste and burnt taste of kabayaki eel.
As a result, kabayaki eel has become a popular fish food all over the world.
Now, more than 50 countries around the world have imported kabayaki eel from China and sold it in local restaurants and supermarkets. It is loved by local consumers.
Global market consumption is also increasing year by year, and has broad market prospects
l vacuum packaging is mainly used in supermarkets and online, used in home cooking, heated and eaten directly, to prepare eel rice
l naked is used in a restaurant to prepare eel rice, eel sushi, etc., which is heated to improve the efficiency of the restaurant
l Chipping eel is used to make eel sushi and rolls, according to the Sun
l Buy the sliced eel for restaurants and supermarkets, either vacuum-packed or stripped naked.
l Buying eel kebabs can be used at restaurants to create a barbecue
At present, China is the world's largest eel breeding, processing and exporting country.
China's eel industry has formed a relatively complete industrial chain from seedling, breeding, feed production, roasted eel processing and export trade.
China customs statistics show that in the first three quarters of 2021, China's export of eel products maintained steady growth, with a cumulative export of 53,900 tons of eel products, up 42.3% year on year.
Exports amounted to $1.04 billion, an increase of 46% year-on-year, mainly to Japan, South Korea, the United States and the Russian Federation
Eel industry in China has developed into a global industry, facing the global consumer market.
At the same time, eel is also a competitive aquatic product exported by China, which has good market development prospects and profitability. In recent years, the price of eel has generally maintained a stable and promising prospect
lSoak the vacuum bag in boiling water for 6-8 minutes, instead of cutting open the vacuum bag.
lAnyway, cook through water: Don't cut open the vacuum bag, cook through boiling water for 8-10 minutes, and eat anyway.
l Oven: Preheat the oven, remove the vacuum bag, defrost the eel naturally for 10 minutes, roast the eel on a medium-high heat for 3-5 minutes (wrap it in tin foil is recommended), and eat at once