Whole Eel Gutted 500-600g

One whole gutted American eel, 500–600g, caught wild in the autumn from sustainable Canadian sources. We’ve been in the eel business since 1946 — almost 80 years — and these are Anguilla rostrata, the American freshwater eel that’s less heavily fished than its European cousin. Firm but delicate texture, slightly chewy with a clean freshwater flavour. The right format for traditional smoking, jellied-eels making, or Spanish-style grilling.

Pack details

• Weight: 500–600g per fish
• Species: American eel (Anguilla rostrata)
• Form: whole, gutted, frozen
• Catch: wild, autumn-caught from sustainable Canadian sources
• Storage: keep at −18°C; defrost overnight in the fridge before cooking

How to cook whole eel

• Smoke at home: brine for 4 hours, hot-smoke over oak chips at 80°C for 90 minutes — the classic preparation.
• Grill / BBQ: chop into 5cm rounds, brush with teriyaki, grill 3–4 minutes per side — unagi style.
• Pan-fry: chop, dredge in flour, fry in butter and garlic for 4–5 minutes per side.
• Stew (anguille en matelote): French country classic with red wine, bacon and shallots.
• Jellied eels: the East-End-London specialty — chop, simmer in vinegared stock, set in jelly.

Pair with a chilled Albariño, a Greek Assyrtiko or chilled sake for the unagi version.

Sourcing and delivery

Wild Canadian American eel from sustainable autumn fisheries. Dispatched frozen from our UK warehouse in insulated packaging.