Fish are made to function in the water, and that includes the way they feed, with water a requirement for getting food into their bellies. The snowflake moray eel, however, has defied expectations. It ...

Eel is far from the most common variety of fish to pop up on the menu at the majority of U.S. seafood restaurants, but it is a mainstay at sushi joints. Unagi — the Japanese word for eel — is a common ...

Albertsons Cos. has ended the use of freshwater eel, or unagi, in its sushi products as part of the company’s efforts to promote use of sustainably sourced seafood. Albertsons said yesterday the move ...

As Corey DeMint has learned, you can't take risks without alienating some people. When his restaurant, the Electric Eel, opened about a month ago, it was fairly polarizing among patrons of the newly ...

Hate to break it to you again, sushi fanatics, but we’ve practically eaten Atlantic bluefin tuna to extinction. It’s well-known that our insatiable hunger for the species’ delectable ruby flesh has ...

In Japan, freshwater eel, or unagi, is such a beloved and age-old delicacy—prized for its nutritional value (it’s high in vitamins and protein), its tender, ever so slightly gelatinous texture, and ...