What Kind of Eel Is Used in Sushi? Exploring Unagi and Anago
The eel used in sushi is predominantly one of two types: unagi, freshwater eel, which is commonly grilled and glazed with a sweet soy-based sauce, and anago, saltwater eel, which is typically boiled or simmered and often served with a lighter, more delicate flavor.
Understanding Eel in Sushi: A Deeper Dive
Eel, a delicacy enjoyed for centuries in Japanese cuisine, occupies a significant place in sushi culture. However, not all eel is created equal. Understanding the nuances between the different types of eel, particularly unagi and anago, is crucial to appreciating the flavors and textures found in various sushi preparations. From the preparation methods to the accompanying sauces, each element contributes to a distinct culinary experience.
Unagi: The Freshwater Favorite
Unagi refers to freshwater eel, primarily the Japanese eel (Anguilla japonica). It’s celebrated for its rich, savory flavor and is a staple in dishes like unagi donburi (eel rice bowl) and unagi nigiri.
- Flavor Profile: Unagi boasts a bolder, more pronounced flavor compared to its saltwater counterpart. Its higher fat content contributes to a richer, almost buttery texture.
- Preparation: The traditional preparation of unagi involves grilling after gutting, deboning, and butterflying the eel. This grilling process, often repeated multiple times, renders the fat and imparts a smoky aroma. It’s then typically glazed with a sweet and savory sauce known as tare, composed of soy sauce, mirin, sake, and sugar.
- Common Uses: Primarily used in unagi donburi, unagi nigiri, and sometimes as an ingredient in cooked sushi rolls.
Anago: The Saltwater Subtle
Anago designates saltwater eel, specifically the conger eel (Conger myriaster). Its more delicate taste and lighter texture offer a contrasting experience to unagi.
- Flavor Profile: Anago possesses a subtler, more refined flavor than unagi. It’s often described as having a slightly sweet and less oily taste.
- Preparation: Anago is usually boiled or simmered before being used in sushi. This method helps to tenderize the eel and allows its delicate flavor to shine through. While sometimes glazed, it’s more frequently served with a lighter sauce or simply with a sprinkle of salt.
- Common Uses: Predominantly used in anago nigiri and is a key component of edomae style sushi, the traditional Tokyo-style sushi.
Comparison: Unagi vs. Anago
| Feature | Unagi (Freshwater Eel) | Anago (Saltwater Eel) |
|---|---|---|
| Species | Anguilla japonica | Conger myriaster |
| Flavor | Rich, Savory | Delicate, Subtle |
| Texture | Fatty, Buttery | Light, Flaky |
| Preparation | Grilled, Glazed | Boiled/Simmered, Lightly Seasoned |
| Common Dishes | Unagi Donburi, Unagi Nigiri | Anago Nigiri, Edomae Sushi |
Sustainable Eel Sourcing
The increasing popularity of eel has unfortunately led to overfishing and concerns about sustainability. Choosing sustainably sourced eel is crucial for preserving these species and their ecosystems. Look for certifications from organizations like the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC) when possible.
The Importance of Proper Preparation
Whether it’s unagi or anago, the proper preparation of eel is paramount to delivering a delightful sushi experience. Incorrect cooking can result in a tough or overly oily texture, undermining the eel’s inherent qualities. Chefs with years of experience are often entrusted with preparing eel, testament to the skill required to master this art.
Frequently Asked Questions About Eel in Sushi
What is the difference in texture between unagi and anago?
Unagi typically has a rich, buttery texture due to its higher fat content, while anago is known for its lighter, flakier texture, making it a more delicate experience on the palate.
How can I tell the difference between unagi and anago sushi?
Visually, unagi often appears darker and more glossy due to the sweet soy-based glaze. Anago tends to have a lighter color and a less shiny appearance as it is often served without a heavy glaze or with a lighter seasoning.
Is all eel in sushi cooked?
Yes, both unagi and anago are always cooked before being served in sushi. Unagi is grilled, and anago is boiled or simmered. Eating raw eel is not recommended due to potential health risks.
What is tare sauce, and why is it used with unagi?
Tare is a thick, sweet, and savory sauce made from soy sauce, mirin, sake, and sugar. It is crucial for glazing unagi because it complements the rich flavor of the eel and creates a beautiful, caramelized finish. Tare varies by restaurant; some are decades-old heirloom recipes.
Why is unagi more expensive than anago?
Unagi, especially the Japanese eel (Anguilla japonica), is often more expensive due to its limited supply and high demand. Sustainable farming practices are still being developed, contributing to the higher cost.
Is there a substitute for eel in sushi?
While there is no true substitute that perfectly replicates the flavor and texture of eel, some restaurants offer dishes that use other grilled or simmered fish with a similar glaze or seasoning. However, the unique taste profile of eel remains difficult to replicate.
Can I make unagi or anago sushi at home?
Making unagi or anago sushi at home is possible, but it requires access to quality eel and a good understanding of the preparation methods. It’s generally recommended to start with cooked eel from a reputable source.
What are the health benefits of eating eel?
Eel is a good source of protein, omega-3 fatty acids, and vitamins, including vitamin A and vitamin D. However, moderation is key due to its higher fat content and potential environmental contaminants.
Is eel a sustainable seafood choice?
Sustainability varies depending on the source. Opting for sustainably farmed or certified eel is crucial. Look for labels from organizations like MSC or ASC to make informed choices.
What does ‘Edomae’ style sushi mean in relation to anago?
‘Edomae’ refers to the traditional style of sushi from Tokyo (formerly Edo). Anago is a classic Edomae ingredient, reflecting the local seafood available in the Tokyo Bay area.
How is anago usually seasoned after being cooked?
Anago is often seasoned with a light drizzle of sweet sauce (but lighter than tare) or a sprinkle of sea salt to enhance its delicate flavor. Sometimes, it is served simply without any added seasoning to allow its natural taste to shine.
What should I consider when choosing unagi at a sushi restaurant?
Look for unagi with a glossy appearance, a tender texture, and a balanced sweet and savory flavor. Inquire about the origin of the eel to ensure it comes from a reputable and sustainable source. Avoid unagi that appears overly dry or tastes overly sweet.