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Frozen Roasted Eel
Frozen Roasted Eel
(5)Eel has been regarded as one of the performing nutritious food and Omni-directional wholesome food for the human body due to its abundant protein, calcium, unsaturated fat, Vitamin A and E, and EPA and DHA, etc, so we recommend you can source our eels confidently.
There are three main processing methods of eel: Sumibi Kabayaki, shirayaki unagi, and Unagi Koganeyaki, and all of them can be found here.
Frozen kabayaki eels, are cooked and prepared in a sweet, teriyaki sauce firstly before IQF processing.
Main Ingredients: Eel (farming), soy sauce, sugar mixed heterotropic liquid sugar, weizhong, sugar/alcohol, viscosifier (processed starch, Xanthan gum), colorant (caramel pigment, yellow and orange pigment), seasoning (amino acid, etc.) (part of wheat, soybean).
Nutrition Factor: Serving Size: Kabayaki fillet (198g)
Calories:469, Total Fat: 24g, Saturated Fat: 4.8g, Trans Fat: 0g, Polyunsaturated Fat: 2g, Monounsaturated Fat:15g, Cholesterol: 256mg, Sodium: 664mg, Potassium: 602mg, Total Carbohydrates: 21g, Dietary Fiber: 0.1g, Sugars: 20g, Protein: 38g
Vitamin A: 120%, Vitamin C: 4.8%, Calcium:3.5%, Iron: 6.6%
Frozen unagi shirayaki: It is a method of cooking in which eel is cooked directly over a fire without adding other additives such as seasoning, sauce, or oil, and it maximizes the original taste of the eel.
Main Ingredients for reference: Shirayaki grilled eel, Liquor, Leek, Wasabi, and Soy sauce.
Nutrition Factor: 331Cal per 100g serving size, rich in Vitamin D and Vitamin A and D, protein, calcium, unsaturated fat, and EPA and DHA.
Frozen Unagi Koganeyaki uses no head Anguilla rostrata and has a moderate taste, which can be used as unagi nigiri fish or eel fish for sushi.
Main ingredients: Eel (Chinese cultured eel), white shoyu soy sauce (soy sauce, flavoring, protein hydrolysate, sugar, Rice fermentation seasoning, Kelp extract, eel extract, brewing vinegar, yeast extract)/alcohol, sorbitol, viscosifier (Xanthan gum), (part of wheat, soybean)
Factory Wholesale Tender and Juicy Seafood Japanese Cuisine Ingredients Frozen Broiled Eel
Simply remove the vacuum package from this product and thaw it under refrigerated right before use for a very convenient cooking method. Fresh eel is the primary component of roasted eel, so its nutritional value is relatively high. Vitamins A and E are both abundant in eels, with vitamin A being 100 times more abundant than beef and 300 times more abundant than pork. The liver is well-protected, energy is recovered, and vision loss is prevented by vitamins A and E.
Gold Supplier Specification Customization Frozen Seafood Japanese Food Seasoned Sumibi Kabayaki
Simply remove the vacuum package from this product and thaw it under refrigerated right before use for a very convenient cooking method. Fresh eel is the primary component of roasted eel, so its nutritional value is relatively high. Vitamins A and E are both abundant in eels, with vitamin A being 100 times more abundant than beef and 300 times more abundant than pork. The liver is well-protected, energy is recovered, and vision loss is prevented by vitamins A and E.
Frozen Unagi Koganeyaki
Unagi Shirayaki involves roasting the eel fillet without any additional ingredients or soy sauce, and Unagi Kabayaki involves roasting the eel fillet with an unique sweet unagi sauce. It is clear that Unagi Shirayaki emphasizes on the eel's natural flavor, although unagi can be prepared in a variety of ways with different types of soy sauce. Unagi Shirayaki is becoming more and more well-known worldwide.
Frozen Roasted Eel
Simply remove the vacuum package from this product and thaw it under refrigerated right before use for a very convenient cooking method. Fresh eel is the primary component of roasted eel, so its nutritional value is relatively high. Vitamins A and E are both abundant in eels, with vitamin A being 100 times more abundant than beef and 300 times more abundant than pork. The liver is well-protected, energy is recovered, and vision loss is prevented by vitamins A and E.
Frozen Shirayaki eel
"How should frozen unagi koganeyaki be prepared? using microwaves Heat the Unagi Koganeyaki for 1-2 minutes, then transfer it to a platter and cover it with plastic wrap. (500W) using a water boiler For three to five minutes, heat the bag in boiling water. due to direct heat Lay a piece of aluminum foil on the mesh and cook the skin side for one minute and the meat side for two to three minutes using a toaster oven or gas stove griller. (On the surface, there will be little bubbles.)"