The question "who eats eels?" might seem simple, but the answer opens a door to a fascinating world of ancient traditions, regional pride, and complex flavors. Forget any notion that eel is a niche or bizarre food. For millions of people across the globe, from Tokyo to London to New York's Chinatown, eel is a beloved, sometimes sacred, and often luxurious delicacy. It's not just about eating; it's about history on a plate. I've spent years exploring these markets and restaurants, and the passion people have for this unique fish is palpable. This guide isn't a dry list. We're going to explore the cultures that revere eel, the specific dishes you need to try, and the very real, practical reasons—both nutritional and ceremonial—behind its consumption. Let's dive in.

Asia: The Undisputed Epicenter of Eel Consumption

If you want to understand eel culture, look to Asia first. Here, eel isn't just food; it's intertwined with seasons, health, and ritual.

Japan: The Spiritual Home of Unagi

Japan's relationship with freshwater eel (unagi) is profound. Consumption peaks in the sweltering summer, specifically on the "Day of the Ox" (Doyo no Ushi no Hi). The belief is that the rich, fatty eel provides stamina to beat the heat. It's less about superstition and more about practical nutrition—eel is packed with vitamins A, B, and E.

You don't just grab unagi anywhere. The classic preparation is kabayaki: the eel is filleted, skewered, steamed to tenderize, then grilled repeatedly while basted with a sweet-savory tare sauce. The result is a glossy, caramelized piece of heaven.

China & Taiwan: A Diverse Palette of Preparations

In Chinese cuisine, eel is incredibly versatile. In Shanghai and Jiangsu province, you'll find braised eel (shan hu lu) as a rich, gelatinous dish. Taiwanese night markets are famous for their grilled eel skewers, often seasoned simply with salt and pepper. Cantonese chefs might steam it with black bean sauce or deep-fry it for a crispy texture.

A specific and beloved variety is the icefish or whitebait, often served in soups. The key difference from Japan is the wider variety of species and cooking methods used.

Korea: Jangeo-gui, the Social Grill

Korea loves its jangeo-gui (grilled eel). It's considered a stamina food and a popular accompaniment to soju. Restaurants often have you grill it yourself at the table, seasoned with a spicy gochujang-based sauce or a savory soy-based glaze. It's a social, hands-on meal. Head to the Jangeo Alley in Gwangjang Market, Seoul, for a vibrant, no-frills experience where a meal will cost around 20,000-30,000 KRW per person.

Europe's Deep-Rooted (and Declining) Eel Traditions

European eel (Anguilla anguilla) consumption tells a story of tradition clashing with ecological crisis. Once a cheap staple, it's now a rarer, more expensive treat.

My own experience eating jellied eels in London was... educational. The texture is soft, the flavor is mild and pickled, and the cold jelly is a shock. It's not for everyone, but it's a direct link to 19th-century working-class London. The smoked eel in Amsterdam, on the other hand, was an undeniable delight—so rich it felt like a seafood pâté.

The elephant in the room is sustainability. The European eel is critically endangered. Most eel consumed in Europe now is farmed using glass eels caught from the wild—a major point of controversy. If you choose to eat it, seek out vendors who are transparent about sourcing.

The Americas: From Indigenous Staple to Niche Delicacy

Before colonization, American eel was a crucial resource for many Indigenous tribes along the Atlantic coast. Today, its consumption is more niche but has distinct regional hubs.

In the United States, the primary consumers are:

Asian-American communities: In enclaves like Flushing (NYC), San Gabriel Valley (LA), and Richmond (BC, Canada), you'll find bustling live eel tanks in supermarkets and restaurants serving authentic Chinese, Japanese, and Korean eel dishes. This is where the vast majority of eel consumption in North America happens.

Specialized seafood enthusiasts and chefs: High-end restaurants, particularly on the East Coast, sometimes feature locally caught American eel (Anguilla rostrata) in innovative preparations. Chefs like those in the Chesapeake Bay area might grill or smoke it.

A fading tradition in the US South: In some parts of the Carolinas and Appalachia, there's a history of eating smoked or stewed eel, but this has largely faded.

In South America, particularly in the Amazon basin, various species of eel (including the electric eel, though not commonly eaten) are part of the local diet, often cooked in stews.

Why Do People Eat Eels? Beyond Taste

So why has this slippery, snake-like fish captivated so many cultures? The reasons stack up.

Nutritional Powerhouse: Eel meat is exceptionally nutritious. It's high in high-quality protein, omega-3 fatty acids (though less than fatty ocean fish), and vitamins A, B1, B2, B12, D, and E. The vitamin A content in particular is legendary, contributing to its reputation as a stamina and vitality food.

Cultural & Ritual Significance: In Japan, it's a seasonal ritual for health. In parts of Europe, it was a Lenten food (classified as "fish") and a Christmas staple. For Indigenous peoples, it was a reliable, fatty food source.

Unique Texture and Flavor: When well-prepared, eel offers a combination you can't get from other fish: a firm, meaty yet tender texture, and a rich, savory, umami-forward flavor with a natural sweetness. The fat content makes it incredibly satisfying.

Status and Luxury: Due to its declining populations and labor-intensive preparation, dishes like Japanese unaju or Spanish angulas have become markers of luxury and special occasions.

Finding & Eating Eels: A Practical Guide

Ready to try eel? Here’s how to navigate it like a pro.

For the Curious Beginner: Start with the most accessible and universally liked form: Japanese unagi donburi (bowl) or unagi sushi (nigiri). The sweet sauce and cooking process make it an easy entry point. A good quality frozen pre-grilled unagi from an Asian market, heated in your oven or toaster oven, is a foolproof and delicious home option.

For the Adventurous Eater: Seek out a Korean jangeo-gui restaurant for the interactive grilling experience. Or, if you're in Europe in winter, try the Italian anguilla alla brace—simple, smoky, and focused on the eel itself.

What to Avoid as a Newcomer: I'd steer clear of jellied eels or strong-smoked varieties as your first try. The textures and flavors are particular and might put you off for good.

Sourcing: * Restaurants: Look for specialized cuisines: Japanese unagi-ya, Korean BBQ spots with eel on the menu, Shanghainese restaurants. * Markets: Major Asian supermarkets (H Mart, Mitsuwa, 99 Ranch) are your best bet for frozen or sometimes live eel. * Online: Several specialty seafood retailers now ship frozen prepared eel nationwide.

Price varies wildly. A supermarket frozen unagi fillet might be $10-$20. A top-tier restaurant unaju in Japan can be over $50. Spanish angulas are in the hundreds.

Your Eel Questions, Answered

So, who eats eels? The answer is diverse communities across the globe, driven by tradition, taste, and nutrition. It's a food that demands respect—for its history, its preparation, and its fragile place in our modern ecosystem. Whether you're savoring a $5 grilled skewer in Taipei or a $100 lacquered box in Tokyo, you're participating in a story much larger than the meal itself. The next time you see it on a menu, you'll know exactly what you're getting into.