Old Meets New, East Meets West
Enjoyed in the ancient world - no different today.
Eel, or tuna, as they are known by Maori, have been enjoyed for millennia. From Asia to Western Europe, the delicate taste has been pleasing palates with its delicate taste and texture.
In the past, consumption of eel in New Zealand has had an image problem. In many countries, eel is considered a delicacy of the first order.
Eels are especially appreciated in France, China, Belgium, Netherlands, Russia, Poland, Scandinavia, Japan, Baltic States, Korea, Italy, Spain, Portugal, Korea, Taiwan, South Africa, Taiwan, Hong Kong, French Polynesia and many others.
Wild Eels usually have a firmer texture, thicker skin and a stronger flavour which lends them to sautéed, fried and steamed dishes. Wild eels with reasonable fat content are suitable for smoking. Like most animals, eels are what they eat and how much they eat. In places where eel density is low or abundant food available, eels will be fast growing and fat, making them better for smoking.
Farmed eels have soft texture, thin skin, less bold flavour and high oil content lending them to Japanese and Korean style kabayaki and smoking.