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Eel is a rich, fatty fish prized in Japanese cuisine as unagi. It has an exceptionally high vitamin A and D content along with omega-3 fatty acids.
No. Eel blood contains a toxin that is destroyed by cooking. All eel must be cooked before eating. This is why eel sushi unagi is always served grilled, never raw.
Eel stores large amounts of vitamin A in its liver and fatty tissues. A single serving can provide over 100 percent of daily vitamin A needs.
Eel populations are declining and most species are not sustainably fished. Japanese eel is endangered. Consider limiting consumption and choosing farmed options.
Fresh eel is highly perishable. Use same day or freeze. Most eel sold is pre-cooked or frozen. Thaw in refrigerator.