Eels are a traditional ingredient in the typical French freshwater fish stew, Matelote. They’re also very popular in Spain, particularly as elvers (which are generally served deep-fried).

Preparing eel isn't difficult, but it can be unpleasant because of the slippery, slimy skin. Most seafood vendors will offer to remove the skin for you, but for this dish, you need it on (it's ...

Try this bold starter which pairs the rich flavour of eel with a sweet and tangy glaze alongside a fresh carrot slaw ... under the grill on a baking tray. Cook for 2 minutes and then turn over ...

It doesn’t get much fresher than this! This restaurant in Roppongi, uses fresh eels, grilled to order for their gourmet unagi rice bowls. Enjoy the rich flavor with their house-made sauce - the ...