Musashi wrote:

>>I have a question about cooking eels, I have managed to find an asian
>>grocer that has some live from time to time. I've read in a few
>>different books that It's advisable to marinate the freshly skinned
>>eels before cooking. One book says salt, shoyu & a bit of sake, another
>>says salt & sake and the third says to use sake with a few large pieces
>>of ginger. Any advice on this?

>
> You mentioned "freshly skinned". Unagi is never skinned. Merely butterflied
> and deboned.

I believe you do skin anago though. I've caught a few, and took one to a
local sushi bar. The kitchen chef prepared it for me two ways, battered and
fried and grilled.

--
Dan