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Eel as food. Eels are elongated fish, ranging in length from five centimetres (2 in) to four metres (13 ft). [ 1] Adults range in weight from 30 grams to over 25 kilograms. They possess no pelvic fins, and many species also lack pectoral fins. The dorsal and anal fins are fused with the caudal or tail fin, forming a single ribbon running along ...
Unadon. Unajū. Unadon (鰻丼, an abbreviation for unagi donburi, "eel bowl") is a dish originating in Japan. It consists of a donburi type large bowl filled with steamed white rice, and topped with fillets of eel ( unagi) grilled in a style known as kabayaki, similar to teriyaki. The fillets are glazed with a sweetened soy -based sauce ...
Eel noodles ( Chinese: 鱔魚意麵; pinyin: shànyú yìmiàn; Pe̍h-ōe-jī: siān-hî ì-mī) comprise a signature Taiwanese noodle dish consisting of thick, chewy, egg noodles with young yellow or finless eels, and a brown sweet and sour sauce or viscous soup. [2] The dish originated from the food capital of Taiwan, Tainan City, which is ...
Eel kabayaki on rice Eel kabayaki shop. Ukiyoe by Katsukawa Shuntei, 1804–1810. Kabayaki (蒲焼) is a preparation of fish, especially unagi eel, [1] where the fish is split down the back [2] (or belly), gutted and boned, butterflied, cut into square fillets, skewered, and dipped in a sweet soy sauce-based marinade before being cooked on a grill or griddle.
Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago ( Conger myriaster ). Ma-anago are used for a seafood dish in Japan. They are often simmered ( sushi) or deep-fried ( tempura ), compared to unagi (freshwater eels) which are usually barbecued with a sauce ( kabayaki ).
Paling in 't groen ( Dutch) or Anguilles au vert [1] ( French) is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp. The Dutch name (literally 'Eel in the Green') refers to freshwater eel in a green herb sauce. [2] [3] The traditionally home-made meal is also sold fully prepared but still ...
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