Raw European eel, butterflied and frozen in one pound packages. Perfect to barbeque with a sweet soy glaze. "Bacon of the Sea"
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Yuko H.
I didn’t know much about European eel. I managed to cook Japanese style. Came out good !!
Gail C.
At last - Four Star has a great thick and wonderful eel just ready for turning it into unagi which I call "bacon of the sea." (yes, they got that saying from me and it's on their website!) Find yourself a good unagi recipe online, cut the eel into 6 - 8 inches pieces, pour the sauce over it then broil the eel. If you are like me and avoid soy you can swap out soy sauce/tamari for coconut aminos and it's still going to be delish!
