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$3.50
This should probably be named Chinese BBQ Eel, given the spices and overall flavor profile. Many a tinned fish freak got their first taste of something beyond a King Oscar when they decided to check the canned goods aisle at the local Asian market and saw this golden ticket to tinned fish fun.
Mix into a bowl of rice and top with freshly sliced scallions and a bit of Lao Gan Ma Chili Crisp and you’ll be hooked.
100g (3.5 oz) tin
Pictured with pickled cucumber and onion.
In stock
Ingredients: Conger Eel, Water, Sugar, Capsicum, Soy Sauce (Water, Soy Bean, Wheat, Salt, Sugar), BBQ Powder (Dry of Shallot, Sesame, Coconut Powder, Ginger Powder, Garlic, Shrimp, Chili Powder, Salt, Anise, Cinnamon, Fennel, Pepper Powder), Salt, Soybean Oil, Licorice Powder, Herbs Powder (Cinnamon, Clove, Galanga Resurrectionlily, Licorice, Cumin), Cinnamon Powder, Pepper Powder, Monosodium Glutamate.
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Hream McDan (verified owner) –
Very similar to the other versions, but mild spice instead of medium (like the black pepper one). I enjoy that there is actually a tiny bit of heat that hits the back of your throat, it balances out the BBQ-like sauce and keeps it from being too sweet. This is a firm but not dry, somewhat candied fish jerky and I actually love it. It’s very good at ‘eat at room temp from the can’ but turns into something magical when warmed up and spread over a little bit of rice.
Don’t expect this to be like eel (unagi) you get with sushi, it’s just completely and totally different than that both in texture and in taste. This … is its own thing and RTG is right, this should be called “Chinese BBQ Eel.” If you set your expectations there then you’ll love this.
Out of the Old Fisherman tins I’ve tried, I’d rank them in this order: Black Pepper (because that pepper hits so nice), Fermented Black Beans (because the bean here and there breaks up the monotony), then this Roast Eel. It’s still a 5 star tin despite 3rd place. If you want to barely dip your toes in this eel water, then this is the one to try first.