Overview

Anguilliformes is the taxonomic order of true eels, comprising approximately 800 species across four suborders and 20 families. These elongated, snake-like fish are found in marine and freshwater environments worldwide. Their flesh is rich and fatty, with a firm texture and a mild, slightly sweet flavor.

Origin and history

Eels have been consumed by humans for millennia, with archaeological evidence of eel fishing in Europe dating to the Mesolithic period. The European eel (Anguilla anguilla) was a staple food in ancient Rome and medieval Europe, often preserved by smoking or salting. In East Asia, the Japanese eel (Anguilla japonica) has been cultivated for centuries, with unagi (freshwater eel) becoming a central ingredient in Japanese cuisine. Modern eel populations have declined sharply due to overfishing, habitat loss, and barriers to migration, leading to conservation concerns for several species.

Varieties and aliases

  • European eel (Anguilla anguilla)
  • Japanese eel / unagi (Anguilla japonica)
  • American eel (Anguilla rostrata)
  • Conger eel (Conger conger)
  • Moray eel (family Muraenidae)
  • The term “eel” is also used for non-Anguilliformes fish such as electric eels (Electrophorus electricus) and spiny eels (Mastacembelidae), but these are not true eels.

Culinary uses

Eels are prepared in diverse ways across cuisines. In Japanese cuisine, unagi is filleted, skewered, and grilled over charcoal with a sweet soy-based glaze (kabayaki), then served over rice as unadon or unaju. In European cooking, smoked eel is a delicacy in the Netherlands, Germany, and the United Kingdom, often eaten with bread or in salads. Conger eel is used in Mediterranean fish stews such as bouillabaisse and caldeirada. Eels are also jellied in traditional British cooking, though this preparation has declined in popularity. The high fat content of eels makes them well suited to grilling, smoking, and slow cooking.

Cross-cuisine context

No direct analogue exists in Mexican cuisine. Eels are not a traditional ingredient in Mexican cooking, and no native Anguilliformes species are commonly fished for food in Mexican waters. The closest textural analogue might be the rich, oily flesh of certain freshwater fish used in Veracruz-style preparations, but this is a loose comparison. In other LA-relevant cuisines, eels appear most prominently in Japanese (unagi) and Korean (jangeo-gui, grilled eel) cooking. Cambodian and Vietnamese cuisines use freshwater eels in soups and clay pot dishes, though less commonly than in East Asia.

Notes for cooks

  • Eels have a high fat content and can become greasy if overcooked. Grilling or broiling at high heat helps render fat while crisping the skin.
  • Fresh eel is slippery and difficult to handle. Many recipes call for parboiling or blanching before further preparation to firm the flesh and remove slime.
  • Substitutions: for unagi in sushi or rice bowls, some cooks use mackerel or a rich white fish brushed with unagi sauce, though the texture and flavor are not identical.