Raw eel and two eel fillet portions on a marble board with a kitchen knife

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Raw eel and two eel fillet portions on a marble board with a kitchen knife
  • Raw eel and two eel fillet portions on a marble board with a kitchen knife
  • Eel served three ways: simmered in clay pots, glazed in soy and grilled over rice
  • Glazed grilled eel over steamed white rice in a black lacquer box with pickled ginger
  • Raw eel and two eel fillet portions on a marble board with a kitchen knife
  • Eel served three ways: simmered in clay pots, glazed in soy and grilled over rice
  • Glazed grilled eel over steamed white rice in a black lacquer box with pickled ginger
Premium Frozen Eel

Premium Frozen Eel

$62.30 $31.15/kg

Cleaned and quick-frozen at peak quality, so the flesh stays juicy and rich with the deep savoury flavour that makes it a staple of Japanese and Cantonese cooking.

Why It Stands Out

  • Quick-frozen at peak quality to lock in moisture and umami
  • Plump, succulent flesh with moderate fat and no heavy fishy note
  • Holds moisture well, so it stays soft rather than drying out
  • Pre-cleaned portions, ready for long freezer storage

How To Cook

  • Steamed with black bean - arrange the segments on a plate, top with fermented black beans, garlic, spring onion and chilli, then steam until opaque
  • Miso hot pot - slip the fillets into simmering miso broth with tofu, carrot and leafy greens
  • Grilled rice bowl - baste with a sweet soy glaze, grill until caramelised and serve over steamed rice

Details

  • Pack size: 2 kg
  • Storage: keep frozen at -18°C or below; thaw in the refrigerator before cooking
  • Never refreeze after complete thawing; seal tightly to avoid freezer burn

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