myriasterAlso see: Sea Eel Sushi
eel is considered good during the
winter or summer. For those who like a richer texture prefer the winter
before they mate, and people who like a lighter texture prefer it
eel is eaten raw as a sashimi as well.
Like eel, its freshwater cousin, when consumed raw, it has a slippery
and the several tiny bones that run across its spine make it difficult
as a sushi. When served as a sashimi, the flesh is sliced very thin,
shocked in ice water by the arai
preparation to constrict its flesh and
get rid of the minor earthy aromas which it acquires for living under
of the sea floor. It has a light opaque white (sometimes light pink),
when it is raw. Grated ginger matches well with raw sea eel. The Osaka
style sea eel sashimi is made by quickly immersing it in hot water and
then shocking it in ice water. This is called the yu arai method
and slighly strengthens the flavors of the raw sea eel, while washing
way the slippery texture.
eel is also a prized ingredient for
tempura. Sometimes a whole fillet of a sea eel measuring about a foot
and consumed with a lot of grated daikon radish,
and tempura sauce.
“hole kid” gets its name for living inside
holes or spaces between rocks. They are also known to live underneath
Sea eel fishing only requires to set traps with small holes, and then
naturally swim into them.