$31.90/kgGST-free
Size
$31.9/KGWild eel from the cold, clean waters of Tasmania, delivered live. Cold water means slow growth, and slow-grown eel carries a deeper layer of fat through the flesh — which is the entire reason eel is worth eating. Rich, silky, and with a sweetness that the fat carries rather than masks.
Live matters more with eel than with almost any other fish. Eel flesh softens quickly once the fish is killed, so the Japanese restaurants that take this seriously buy it live and dispatch it minutes before it goes on the grill. Buying it live means you get to do the same.
Why Choose Live Tasmanian Eel?
Cooking Methods:
Preparation Note:
Eel is genuinely awkward to handle — it is strong and the skin is slippery. Coarse salt on your hands and a cloth over the body make it manageable. If you would rather not deal with a live eel at all, our frozen boneless eel segments are already cut and ready to cook.
Weight Note:
Live seafood loses water naturally once out of the tank, so a small weight loss between packing and delivery is normal.
Storage:
Keep cool and cook the day it arrives.
The eel a good Japanese restaurant would buy. Order now.
野生鳗鱼，来自塔斯马尼亚清冷洁净的水域，以鲜活状态送达。冷水意味着生长缓慢，而慢养的鳗鱼，脂肪在肌肉里分布得更深更匀——吃鳗鱼图的就是这一层。丰腴、丝滑，甜味由油脂托着走，而不是被油脂盖住。
「活」这件事，对鳗鱼比对几乎任何一种鱼都更要紧。鳗鱼一旦宰杀，肉质很快就会变软，所以认真的日本料理店都是买活鳗，上炉前几分钟才处理。买活的，您在家也能这么做。
为什么选择鲜活塔斯马尼亚鳗鱼？
烹饪方式：
处理提醒：
鳗鱼确实不好处理——力气大，皮又滑。手上抓一把粗盐、用布按住鱼身，会好办得多。如果您完全不想跟一条活鳗打交道，我们的冷冻去骨鳗鱼段已经切好，可以直接下锅。
重量说明：
活体海鲜离水后会自然失水，从打包到送达略有重量损耗属正常现象。
保存方式：
请保持低温，并于收到当日烹调。
一家好的日本料理店会买的那种鳗鱼。立即订购。