Eel is a versatile and flavorful ingredient used in many cuisines around the world, especially in Asian and European dishes. Known for its rich, soft, and slightly oily texture, eel is packed with protein, vitamins, and omega-3 fatty acids. In Japanese cuisine, eel (unagi) is grilled with a sweet soy-based sauce and served over rice, a dish called “unadon.” In Vietnamese cuisine, eel is often stir-fried with spices or cooked in soups. European dishes like smoked eel are also highly regarded for their depth of flavor. Whether grilled, smoked, or fried, eel offers a unique taste and texture that can enhance a wide variety of dishes.