Unagi Fillets, 9oz/255g

Unagi Eel Fillets 255g is 255g of unagi — Japanese freshwater eel fillets, pre-grilled and glazed with a sweet tare sauce in the traditional kabayaki style. Unagi eel fillets 255g arrive ready to heat and serve. As a result, this is one of the most convenient and authentic Japanese preparations available. Furthermore, unagi kabayaki is the quintessential Japanese eel preparation — butterflied, steamed, grilled and lacquered with the sweet-savoury tare glaze. In particular, unagi over warm steamed rice as unadon or unaju is one of the most celebrated and satisfying of all Japanese rice bowl preparations.

About Unagi Eel Fillets 255g

We source our sashimi-grade and sushi-grade seafood from specialist Japanese and international suppliers who maintain the cold chain and handling standards that raw consumption demands. In particular, sashimi grade is not a regulated term — it is a commitment by the supplier to a standard of freshness, handling and parasite control that makes the fish safe and outstanding to eat raw. As a result, we work only with suppliers whose standards we have verified and whose products professional sushi chefs trust and use. Furthermore, every product in this category arrives in the correct frozen or chilled state for safe raw consumption. However, safe sashimi requires correct defrosting and immediate consumption once thawed. In particular, we select each species for its flavour profile, texture and suitability for raw serving. Additionally, the Japanese tradition of appreciating each fish on its own terms informs every selection we make. That commitment to authentic quality drives every sourcing decision. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Unagi Eel Fillets 255g From Us

Serving sashimi and sushi-grade seafood well requires confidence, a sharp knife and an understanding of how each species behaves at the cutting board. In contrast to cooked seafood, raw fish demands precision above all else. As a result, a sharp knife that glides through clean cuts is the most important tool in any sashimi preparation. Furthermore, temperature matters enormously — serve immediately after slicing while the fish is still very cold but not frozen. However, defrost all frozen sashimi products overnight in the fridge rather than at room temperature. In particular, slice against the grain of the muscle for the most tender result and the cleanest presentation. Moreover, high-quality soy sauce, freshly grated wasabi and pickled ginger are the only accompaniments most species need. Additionally, serve on cold plates or a chilled slate to keep the fish at the correct temperature throughout. That attention to temperature and technique separates outstanding sashimi from an ordinary one.

How to Prepare Unagi Eel Fillets 255g

To get the very best from it:

• Heat in a pan with a little water for 2 to 3 minutes, or microwave for 60 seconds until heated through.
• Serve over warm Japanese rice with a drizzle of the tare glaze and a scattering of sansho pepper or sesame seeds.
• Furthermore, unagi eel fillets 255g suit topping a sushi roll or serving as a neta on pressed oshi sushi.
• Additionally, slice into strips and use as a topping for ramen or udon where the sweet glaze enriches the broth.

Perfect Pairings

This product pairs beautifully with:

• Steamed Japanese rice as unadon — the classic unagi rice bowl
• Sansho pepper and sesame seeds as the traditional garnish
• Nori, cucumber and avocado in a sushi roll
• A cup of Japanese green tea or a cold Asahi lager alongside

Storage: Keep frozen and defrost in the fridge overnight before use. Once defrosted, consume within 24 hours and do not refreeze. Furthermore, always defrost slowly in the fridge — never at room temperature or under running water. However, consume immediately after slicing for the finest flavour and food safety. Delivered frozen and ready to defrost and slice.

However you serve it, this product brings a quality and purity that only carefully sourced sashimi-grade seafood can deliver. Moreover, the finest raw fish always rewards the sharpest knife and the simplest presentation.