Growing in popularity, unagi kabayaki - grilled freshwater eel in soy sauce - can be found on the menu of many Japanese restaurants, and is stocked by Asian shops and in specialist supermarkets. But ...

Anestes Fotiades is the editor of Portland Food Map, a print and digital platform that reports on the Maine food and dining industry that he founded in 2007. In addition he's written for Down East and ...

To prepare the eel in almond crust, marinate the pre-washed and cleaned eel fillets in a bowl with two glasses of Chardonnay and bay leaves (1). Then, prepare the white polenta in a pot with water and ...

An American Eel, Anguilla anguilla, already months into the growing process can still be small enough to fit into the palm of your hand. If you’ve eaten at a sushi restaurant, you might have come ...

A thickened soy-mirin sauce coats eel in this traditional Japanese dish. Because the eel has a thick, rubbery skin, skewering makes it so the fish doesn’t roll into a spiral while steaming, keeping it ...

Each spring, fishermen set nets in Maine’s rivers to fish for the state’s most valuable catch. No, not the iconic lobster, but tiny glass eels that fetch wholesale prices topping $2,000 per pound.