Eel

Eels are commonly used in dishes such as sushi, stews, soups, and grilled preparations. They are often smoked or barbecued and can be found in markets as whole eels, fillets, or even pre-cooked products.

A typical serving of eel (3.5 ounces or about 100 grams) contains approximately 236 calories (988 kilojoules).

This serving size provides about 24 grams of protein, essential for muscle growth and repair.

Eel is rich in healthy fats, with a serving containing around 15 grams, including omega-3 fatty acids.

Eel contains minimal carbohydrates, with less than 1 gram per serving.

This seafood is a good source of vitamins A and E, as well as several B vitamins, including B12.

Eel offers minerals such as phosphorus, potassium, sodium, calcium, magnesium, and iron.

The omega-3 fatty acids in eel may contribute to heart health and cognitive function. The vitamins and minerals found in eel support immune health, energy production, and bone health.

Consuming eel comes with potential risks such as exposure to heavy metals and other contaminants, especially when sourced from polluted waters. Overconsumption may lead to excessive intake of mercury.

Popular eel dishes include Japanese unagi don, British jellied eels, and Italian anguilla alla biscaiola (eel stew).

Eel can be grilled, smoked, fried, stewed, or steamed. It is often glazed with sauces or marinated prior to cooking.

Eel pairs well with bold, rich flavors such as teriyaki sauce, as well as with milder ingredients like cucumber or avocado in sushi.

Eel is a highly nutritious and flavorful ingredient enjoyed in many culinary traditions worldwide. It can be prepared in a variety of ways and offers numerous health benefits, although care should be taken regarding its source and quantity consumed due to potential contaminants.