Old Fisherman Roasted Eel with Fermented Black Beans

$3.50

Fermented black beans are a popular part of Chinese cuisine, for the unique flavor and texture they provide. They go great with a wide range of dishes, but especially with conger eel.

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 on bamboo rice with seaweed gomasio.

In stock

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Description

Ingredients: Conger Eel, Water, Fermented Beans, Sugar, Soy Sauce (Water, Soy Bean, Wheat, Salt, Sugar), Capsicum, Vinegar, BBQ Powder (Dry of Shallot, Sesame, Coconut Powder, Ginger Powder, Garlic, Shrimp, Chili Powder, Salt, Anise, Cinnamon, Fennel, Pepper Powder), Mirin (Fructose, Glutinous Rice, Penglai Rice, Rice Yeast, Salt, Glycine, Monosodium L-Glutamate, Disodium Succinate, Sodium5-Inosinate, Sodium5-Guanylate), Soybean Oil, Licorice Powder, Garlic Powder, Capsicum Powder, Bonito Powder, Cinnamon Powder, Herbs Powder (Cinnamon, Clove, Galanga Resurrectionlily, Licorice, Cumin), Pepper Powder, Monosodium Glutamate.

See what Matthew Carlson has to say about this tin.

Reviews

  1. Scott McDaniel (verified owner)

    Very unique, the black bean sauce reads as a mildly sweet BBQ sauce with a tiny bit of backend spice. Had somewhere in the neighborhood of 10-15 beans in the can, that was a plus. Texture of the eel was firm but in a much different way than a firm sardine … not dry in any way, almost coming across as a barely candied fish jerky. Not soft and flaky like a filet of unagi, but would work well in a sushi application regardless. Outside texture was different than inner (in a good way) – almost as if it had been fried before canning. Would have been the absolute JAM if it was warmed up over a little bit of rice. When eaten at room temp straight out of the can, it was a wonderful change of pace tin that will absolutely be a repurchase at this price.

  2. Matt (verified owner)

    This was my first time having tinned eel. I’ve had unagi Don before and knew to not expect the same texture in this tin, but I’m not sure if it was fully my cup of tea. I sautéed the eel and sauce in a pan for a little and served over rice. The sauce was sweet but not overly and the texture of the eel was almost crunchy. I don’t regret ordering this tin, however I don’t think it will be one that I revisit.

  3. SK (verified owner)

    For a can of eel in fermented beans, I was not expecting the eel to be as sweet as it was. My can only had a few beans in it, like five tops. I don’t know if that’s what everyone can expect or if it was an outlier. The texture and taste of the eel was still good, but in the way that it was like the regular can of roast eel. I don’t feel like I tried the fermented bean variety at all. I will give it another shot before I just stick with the other varieties of Old Fisherman.

  4. kyelmoore (verified owner)

    Second tin I’ve had from Old Fisherman, and just as good as the first. The black pepper tin was my first, and I may have liked this one a little more. Made some fried rice, mixed this in at the very end, just enough to warm through.

    Old Fisherman knows how to prepare some dang eel. This tin leaned a little more into the sweetness, had a more pronounced fishy flavor, and just the slightest hint of funk from the fermented black beans. Really good stuff. Had probably 8-ish black beans in the tin, but those 8 beans punched well above their weight and added lots of flavor.

    Texture wise was the same as the black pepper, which I suppose is more or less expected. Firm, maybe a tiny bit dry, but again, not in a bad way. When mixed into a dish, the dryness is easily offset.

    Old Fisherman really knocks it out of the park. For $3.50 a tin, you can’t afford not to try this if you like seafood!

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