Kabayaki unagi is a traditional preparation of Japanese freshwater eel where the fish is split down the back, gutted, boned, butterflied, cut into fillets, skewered, and then slowly roasted over white oak charcoal while being brushed with a sweet soy-based sauce until darkly caramelized and incredibly fragrant. These broiled eels are fully cooked and only need to be reheated to eat. Larger eels are prized for their high fat content resulting in more tender and flavorful meat. Gold label eels are carefully selected for quality and size resulting in exceptional fish with an abundance of umami.
Each bag contains one extra large whole eel which is about three servings worth.