They're something amazing! We are also home to the largest selection of canned fish in the world.
$3.50
Mix into a bowl of rice and top with freshly sliced scallions and a bit of Lao Gan Ma Chili Crisp and you’re one happy person. If you’re like us, that is.
100g (3.5 oz) tin
Pictured on bamboo rice with seaweed gomasio.
In stock
Ingredients: Conger Eel, Water, Black Pepper, Sugar, Salt, Soy Sauce (Water, Soy Bean, Wheat, Salt, Sugar), Vinegar, Capsicum, Onion Sauce (Red Onion, Soy Sauce, Salt, Sugar, Onion, Garlic, Canola Oil, Modified Starch (Acetylated Distarch Adipate), Sodium5-Inosinate, Sodium5-Guanylate, Glycine, Sodium Acetate, Sodium Acetate (Anhydrous)), Onion Powder, Garlic Powder.
Only logged in customers who have purchased this product may leave a review.
Hream McDan (verified owner) –
Wow. Even better than the eel with fermented beans, because the black pepper provides a better balance to the sweetness of the sauce. Unlike most foods that list black pepper on the package but then don’t add enough, this is exactly the right amount and it hits the back of your throat pretty hard (in a good way) during & after eating. I ate it at room temp and it was amazing, next time I’ll warm it up just a little bit first. A bargain and definite recommendation.
Greg L (verified owner) –
Fantastic tin. Highly recommended. The eel have a fairly firm, slightly dry texture. Not unpleasant, but what I would expect from the eel being roasted before canning. The bones provide a nice variety of crunch to the bites. Of the three Old Fisherman eel tins I’ve tried (this, fermented bean, and chili), these are my favorite. I like that they are less sweet than the other offerings. Interestingly, I find these to be more spicy than the chili variation. The black pepper flavor really shines through. You’ll want to scoop up every last bit of sauce from the tin. I ate this plain, but will have to prepare some rice next time.
Suzanne Jackson (verified owner) –
This order was a shot in the dark, and with all shot in the dark orders I like to first try them on their own. Normally I’m a huge fan of eel, but I found the sauce on this to be overwhelmingly sweet . I can see them being enjoyed over rice, with the addition of an acidic or spicy element, as is suggested in the description– maybe one day I’ll prep them that way and give it another try. But if you’re a tinned fish minimalist (or, lazy like me) and eat straight out of the tin, these may not be your jam.