An Introduction to the Characteristics of the Japanese Eel and Its Farming and Food Value

The Japanese eel, scientific name Anguilla japonica, commonly known in various places as eel, white eel, or green eel, is a typical catadromous migratory fish. It usually inhabits freshwater bodies such as rivers and lakes, and after reaching sexual maturity it migrates long distances to the deep sea to spawn and reproduce; the hatched young fish then drift back to the estuaries and enter freshwater to grow.

In appearance, the Japanese eel has a slender body, nearly cylindrical at the front and laterally compressed toward the tail, somewhat resembling a snake. Its body surface is smooth and secretes abundant mucus, and its scales are tiny and buried beneath the skin, so it feels very slippery to the touch. The back is mostly grayish-black or dark brown, while the belly is white; it likes to hide in crevices among rocks, caves, or mud and sand at the bottom of the water, and is more active at night.

In terms of farming, the Japanese eel is an important commercial fish, and common farming methods include pond culture, greenhouse cement-pond culture, and cage culture. Because artificial breeding technology for eels is not yet mature on a large scale, the eel fry needed for farming mainly rely on catching natural seedlings, and the issue of fry supply has long attracted industry attention. During farming, attention should be paid to keeping the water clean and reasonably controlling feeding amounts and stocking density to reduce the occurrence of disease.

As food, the Japanese eel has tender flesh and a delicious flavor, with a moderate fat content, and is rich in high-quality protein and various vitamins. It is often processed into grilled eel or eel rice, and is also suitable for steaming, braising, or making soup. When selecting, those with a glossy body surface, strong vitality, and no off odor are best.