%20—%20whole,%20gutted,%20600–800g./strong%20The%20European%20silver%20eel%20from%20a%20producer%20that%20has%20been%20dealing%20with%20eels%20since%201946./pul%20%20listrongPack:/strong%201%20whole%20eel,%20600–800g,%20gutted/li%20%20listrongSpecies:/strong%20European%20eel%20(emAnguilla%20anguilla/em)/li%20%20listrongCatch:/strong%20wild%20British%20waters/li%20%20listrongHeritage:/strong%20from%20a%201946-era%20eel%20producer/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/AAC2E43F-1617-454E-9EC7-C5783210DD8F-1-min-1-scaled-1.jpeg)
One whole gutted European eel, 600–800g — Anguilla anguilla, wild-caught in British waters. From a producer that&rsquo>s been dealing with eels since 1946. Eels are considered a delicacy worldwide for their oily, distinctive flesh, and have been a British food tradition for centuries.
Pack details
- Weight: 600–800g per eel
- Species: European eel (Anguilla anguilla)
- Form: whole, gutted, frozen
- Catch: wild British waters
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook whole eel
- Smoke at home: brine 4 hours, hot-smoke over oak chips at 80°C for 90 minutes — the classic.
- Grill / BBQ (unagi-style): chop into 5cm rounds, brush with teriyaki, grill 3–4 minutes per side.
- Pan-fry: chop, dredge in flour, fry in butter and garlic for 4 minutes per side.
- French matelote: red-wine stew with bacon and shallots.
- Jellied eels: the East-End-London classic.
Pair with a chilled Albariño or sake (for unagi).
Sourcing and delivery
Wild British European eel. Dispatched frozen from our UK warehouse in insulated packaging.
