Accelerating the recovery of the European Eel

Adored and endangered: The complex world of the Japanese eel

“While the writhing snake-like creature is repellent to some, it is a mainstay of Japanese cuisine. Since the 17th century it has most often been prepared ‘kabayaki’-style: skewered, grilled and basted in a mixture of soy sauce and mirin rice wine.”

In these three articles, Theo Farrant (AFP) discusses the popularity and decline of the Japanese Eel (Anguilla japonica).

Read the full articles in English, French and Spanish below:

Why are eels so expensive and what is the future of the Japanese dish?

Eels are a much-loved delicacy in Japan – but the animals are now so endangered that they command eyewatering prices.

L’anguille, trésor convoité et menacé de la gastronomie nippone

Après avoir embroché l’anguille qu’il vient de découper, Tsuyoshi Hachisuka dépose sur son barbecue ce poisson incontournable de la gastronomie japonaise aujourd’hui considéré comme une espèce menacée, et dont la raréfaction fait grimper les prix et attise la convoitise des trafiquants.

La anguila, un tesoro codiciado y amenazado de la gastronomía japonesa

Después de ensartar la anguila que acaba de cortar, Tsuyoshi Hachisuka coloca sobre su barbacoa este pescado imprescindible en la gastronomía japonesa considerada una especie amenazada y cuya escasez dispara los precios y atrae la atención de traficantes. Este pez con aspecto de serpiente, repugnante para algunos, es pescado y consumido en el mundo entero.




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