鰻(うなぎ)のさばき方:串打ち – How to filet Japanese Eel ver. Kushi-uchi –



Eels can be prepared in a similar way to other finfish. However, since eels are less commonly prepared and their preparation presents certain difficulties, the process is described separately here.

Eel skin is tough and slippery and should be removed as soon as the eel is dead. If the skin is not removed it will dry out and become even more difficult to detach.

Eels can be filleted in a similar way to other finfish. With the eel on its side, cut across the flesh to the backbone just behind the head. Run the knife down the centre of the eel, keeping the blade parallel to the backbone. Remove the fillet. Repeat on the other side.

If you are leaving the eel whole, remove and discard the head by cutting it off just behind the gills.