Can swamp eels be used for unagi like American or Japanese eels?

So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience cooking with it, and is it suitable to make unagi with? Here are some photos of it if you don't know what I am talking about (live and frozen in that order):

Best Answer

Despite the name, swamp eels are not true eels, and hence they are unrelated to the Japanese eel (unagi). As far as I can tell they are also unknown in Japan and not used for food there.

That said, the Japanese kabayaki style of cooking most commonly associated with eels is also applied to any number of long, skinny, fishy creatures. So I'd say give it a shot, and tell us how it went!

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What eels are used for unagi?

Unagi (\u30a6\u30ca\u30ae) is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica (\u65e5\u672c\u9c3b, nihon unagi). Unagi is a common ingredient in Japanese cooking, often as kabayaki. It is not to be confused with saltwater eel, which is known as anago in Japanese.

What species of eel is used in sushi?

Also called unagi, freshwater eel is a very common type of fish used in sushi rolls.

Is Japanese eel different?

Fresh and saltwater eel are used very differently in Japanese cuisine. Unagi (freshwater eel) is known for its bold, rich taste, while Anago (saltwater eel), is a more muted choice, known for its incredibly soft texture and natural sweetness.

What is difference between unagi and anago?

Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.

How an Eel Farm Grows and Smokes Eels for Top Sushi Restaurants — Dan Does

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