Eel and Conger Eel / Unagi and Anago

Eel is a very nutritious food that contains almost all comprehensive nutrients. It is high in protein, but also has a high lipid content. The lipid content is high in palmitic acid, EPA, and DHA. Eel is rich in fat-soluble vitamins such as vitamins A, D, and E. It is also rich in vitamins B1, B2, and pantothenic acid, which are involved in stimulating energy metabolism. Eel is a very nutritious food, but it is best to be cautious of its high lipid content. Additionally do so in the case of grilled eel, as its sauce is high in salt.
In Japan, it is customary to eat eel to build up strength, prevent summer fatigue, or recover from illness. Thus, there is a custom of eating eel on the summer day of Doyo no Ushi (midsummer day of the ox which takes place sometime between mid-July to August) which originated during the Edo period. This is largely originated from the traditional wisdom of eating eel during the hot summer months to help get through the summer, but is recognized as reasonable based on nutritional science nowadays.

Wrap the fish tightly in plastic wrap and store it in the refrigerator or freeze it. It can be stored in the refrigerator for 2-3 days.

Eels have been treasured as a nutritious food for centuries. They are mentioned in a poem from the "Manyoshu", a Japanese anthology from 1,200 years ago, as a remedy for summer fatigue. The now-common "kabayaki" method of cooking eel originated in the Edo period (1603-1868). Eels are currently considered an endangered species, leading to advancements in aquaculture and substitutes.