Unagi

I love this post, although I am disappointed to learn that unagi is on the list. ❋ Unknown (2009)

And I had sushi once or twice - unagi is cooked, so that's safe, as is a spider crab roll. ❋ Kittenpie (2008)

One home design is called unagi as in "eel" that works on long but narrow strips of land. ❋ Unknown (2010)

It's much better to be on the side of the lobster killer, or the unagi maker, when you're sitting down to dine. ❋ Cathy Erway (2012)

This isn't a task that I'll be faced with every day, but it's one that I imagine will now pop up in due time, and that I'll remember every time I enjoy an unagi sushi at a restaurant. ❋ Cathy Erway (2012)

Not once did I find myself pining for bluefin tuna, or hamachi, or unagi, or any of the less sustainable sushi that you would normally find at a sushi restaurant. ❋ Unknown (2009)

But I wanted to make unagi, and thought it would taste so much better freshly made. ❋ Cathy Erway (2012)

So these two rolls were conceived as a sustainable way to mimic the dark, sultry, sweet unagi experience that the American palate has fallen in love with. ❋ Unknown (2009)

Then to get the sweet sauce that gives it a taste more like unagi … in the spirit of using every part of the fish, Hajime made a stock out of the remainder of the black cod, simmered it for a week, and ended up with this very rich sauce that he used for the namagi roll. ❋ Unknown (2009)

I saw the catfish/unagi substitution and had an aha!! moment. ❋ Unknown (2009)

I make up a nice unagi sauce and then baste it onto a piece of white, semi-firm to firm fish (catfish works) and then grill it. ❋ Unknown (2009)

I have used tilapia with unagi sauce before, but I will try catfish next time. ❋ Unknown (2009)

I mean, if they want unagi they can go down the street, no problem. ❋ Unknown (2009)

In the end, I came away with a satisfyingly fresh-tasting unagi by filleting the eel logs, grilling them, steaming them, marinating them in a sweet-soy glaze, and grilling them again. ❋ Cathy Erway (2012)

They can still eat unagi if they want, just not at my restaurant. ❋ Unknown (2009)

And a sustainable replacement for unagi. on Fridgg. com says: ❋ Unknown (2009)

I like to use unagi in my sushi because I can buy it frozen and it is already cooked through. ❋ Unknown (2009)