Old Fisherman Roasted Eel with Fermented Black Beans


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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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.


  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.

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