Sometime in April I got sushi in a local Japanese Cuisine/Sushi restaurant
and got fairly sizeable rib bones in two pieces of a white fleshed fish that
I did not recognize. The Unagi was crunchy in a way that made me think of
fins or spines, as well.
[...]

I have never gotten bones from good quality unagi, but I have from
anago. I have also had a bone in my sake, which was just another
reason why I do not go back to that particular place.

I knew a mess hall cook who would add 1 whole egg, SHELL and all, to the
20 gallon vat of powdered eggs so that, every once in a while, someone
would get a piece of shell and think they were eating real freshly scrambled eggs.

Maybe you got some surime or other fake fish with some real bones added in.






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