|   Help   Home|
|EMW id||EMW ref. id||FAO species category||Species||Scientific name||Lower EMW (g)||Upper EMW (g)||Reference indicates lower or upper EMW figure?||EMW Method||Length-weight calculations||Country||Link to reference (external site)||Reference document||Reference url||Link to FishBase.org Species Summary (external site)|
|EMW-100||4||Japanese eel||Japanese eel||Anguilla japonica||150.00||200.00||For additional information only||NONE||A. japonica|
More than 230,000 MT/yr of eels is produced worldwide, with the main producers being China, Japan and Taiwan. Over 40% of this production is produced for the Japanese ?Kabayaki? market. Kabayaki is a style of serving eels, where eels of around 150-200g are butterflied, placed on skewers, basted in a thick soy based sauce, and steamed or grilled. More than 90% of eels consumed in Japan are served this way, with eel being the most widely consumed freshwater fish in Japan.
|It is not clear whether this is live weight or a gutted weight.||Japan||More info.||Eel culture in the Philippines.|
H.C.M. van Herwaarden
|More info||More info.|