A Chef's Perspective

Chef Clifton Long Jr. sampled our eel this fall and with training in traditional food of Japan and a focus on sustainable fisheries, we couldn’t be more thrilled with his review. Check out his write-up in the Culinary Epicenter.

…. Fresh eel is a delight. Unfortunately, few of us will experience it — most restaurants get their unagi precooked and frozen. These cryovaced fillets are rubbery and waterlogged, a far cry from the flavor and succulence of the real thing. Moreover, the origin of these prepackaged fillets is dubious. Glass eels are harvested around the globe, shipped to factory farms in China, fed hormone-rich diets, fabricated, and shipped again to destinations around the world.