Have you ever been given someone something to eat, and been told “no, try it first, and then we will tell you what it is?” Then you are a very brave soul, especially if you were in college. I hope you survived the episode.
I’m guilty of this trick, especially when introducing my friends and co-workers to Sushi. Eel, especially freshwater Eel (or Unagi) is one of my favorite pieces of sushi. It has a much higher fat content than most fish, but it’s smooth flavor and texture make it a staple of most sushi trays and a lot of the better sushi rolls.
Unlike most sushi, Unagi (fresh water eel, the most common) is never served raw. That’s not because it would kill you or anything – the sushi afficinados reserve blowfish for that – but because you would absolutely hate it. Unagi has a fat layer in it that smells awful, and doesn’t taste all that great. Continue reading