What Are The Differences Between Freshwater And Seawater Eel?
There are two types of eel prepared in Japanese cuisine — unagi (freshwater
eel) and anago (seawater eel). The former is what the majority of
people would immediately associate with “eel” — it’s found in virtually
every sushi establishment nationwide. But it’s not to be confused with
its seawater counterpart; there are a number of differences.
Differences between the two species of eel center on both taste and
texture. “Unagi is always richer and fattier than anago,” says Masashi
Ito, chef and owner of NYC hot spot Sushi Zo. “Anago tends to be leaner but it’s very fluffy.” Chef Isao Yamada of the city’s acclaimed restaurant Brushstroke agrees. “Anago can be bland compared to rich unagi, but it has a delicate and light flavor,” he says.
(FoodRepublic.com)
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