The frozen eel steaks had significant portions of spine still in, - TopicsExpress



          

The frozen eel steaks had significant portions of spine still in, and a couple of skulls, as well. To my mind, these are not steaks, but sections. In any case, I broiled them at 450 degrees for 25-30 min with a teriyaki baste, mango chutney, olive and sesame oil, and brown sugar, topped with toasted sesame seeds. Turned out OK. The slices of delicious sweet Unagi we are all accustomed to, in the sushi restaurants, are similar in taste and texture, but generally larger than cross-sections of the steaks I purchased. Worth trying, though, and much tastier than canned sardines, for example.
Posted on: Fri, 25 Oct 2013 06:54:09 +0000

Trending Topics



Recently Viewed Topics




© 2015