What you are getting

Dressed eel (Anguilla japonica), gutted, head off and cut into portions of roughly 12 cm. The skin is left on, the backbone is in, and the flesh is thick, pale and firm with a high fat content for its size.

Where it comes from

Raised in ponds in East Asia and processed at a plant close to the farms. The eels are purged, dressed and frozen in the same shift, which is why the flesh still looks glassy rather than dull when it thaws.

Specifications

• Form: dressed portions, skin on, bone in, head removed
• Size: about 12 cm per portion
• Net weight: 2 kg per box
• Packing: vacuum sealed, portions frozen separately

State and handling

Raw and frozen, not glazed and not pre-cooked. Portions separate cleanly, so a two-person meal does not mean thawing the whole box.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator. Eel is fatty, so keep it bagged while thawing to stop the fat picking up freezer smells. Do not refreeze after thawing.

Shelf life and delivery

Best within 8 months of the production date on the box. Orders ship in insulated liners with dry ice and arrive hard frozen. Check the seal on arrival.

How to cook it

Eel rewards a little patience: it needs enough heat to render the fat, and enough sauce to carry the richness.

• Steam: arrange the portions on a plate with fermented black beans, garlic and chilli, and steam for 12 minutes.
• Braise: sear the portions, then simmer in soy, rock sugar, ginger and star anise for 20 minutes until the sauce glazes.
• Miso soup: slide raw portions into a simmering miso broth with tofu and greens, and poach gently for 6 to 8 minutes.
• Grill: brush with a sweet soy glaze and grill over medium heat, turning and glazing until the surface caramelises.

Allergen & compliance

Contains fish. Packed in a facility that also handles crustaceans and molluscs. Raw product; cook thoroughly before serving.