Frozen Roasted Eel (Unagi Kabayaki)

Short Description:

Fresh eel is best cooked on the day of purchase. If not cooking immediately, keep it in the refrigerator and use within 1–2 days. For longer storage, clean the eel, wrap it tightly, and store it in the freezer.

When buying commercially prepared kabayaki eel, look for one with a fine, delicate texture and springy, slightly charred grill marks. If vacuum-packed, check that the seal is intact with no loss of vacuum before purchase.

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Storage Tips

Fresh eel: best cooked on the day of purchase. If not cooking immediately, refrigerate and use within 1–2 days; for longer storage, clean, wrap tightly and store in the freezer.

Frozen kabayaki eel: keep at or below −18°C for up to 12 months; once thawed, refrigerate and consume within 24 hours.

When buying kabayaki eel, look for fine, delicate meat with springy, slightly charred grill marks. If vacuum-packed, check that the seal is intact. Our kabayaki eel contains no preservatives, so proper temperature control is essential — enjoy it as fresh as possible for the best taste.

Cooking & Thawing Tips

Kabayaki eel is naturally rich in unsaturated fats. If you prefer a lighter taste, steaming the eel before glazing helps render out some of the fat.

Thawing methods:

Running-water thawing: hold the sealed pack under cold running water — ready in about 15 minutes.
Refrigerated thawing (recommended): thaw in the lower compartment of the refrigerator. This gives the minimal drip loss and the best texture; allow one day, and cook promptly after thawing.

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