Unagi is one of my favourite combo ingredients at the Blue Fin Sushi bar in Smithers. Its grilled eel and a favourite “replenisher” for the Japanese who hold an annual festival at the end of summer called "doyou-no ushi-no hi" or Eel Day. The tradition was started to replete the dehydrated and possibly stamina-deprived people after a long hot summer.
Nutritionally speaking, unagi contains vitamins A, B1, B2, D and E, which are effective agents for rejuvenating the body. Unsaturated fatty acids like DHA and EPA are more abundant in unagi than in other seafood. The benefits of these unsaturated fatty acids are decreased cholesterol, lower blood pressure, prevention of vascular diseases, reduced risk of developing arthritis and the promotion of normal brain development, nervous system function and good eyesight.
The best way to eat eel is to barbeque it with a sweet sauce basted on. Serve on sticks, on crackers with cream cheese or in your favourite California roll.