Filleted and deboned, unagi is commonly glaze-grilled, a dish known as unagi no kabayaki. Kabayaki is a process in which the fish is cleaned, gutted, butterflied, and filleted into square pieces. The eel is skewered and grilled with sweet basting sauce and is typically served over steamed white rice.
Sushi unakyu made with unagi is also pretty common fare. Vacuum-sealed unagi no kabayaki is often available at Asian grocery stores, but you can also buy the fish online, either vacuum sealed or frozen.
The availability depends on the time of the year and how many eels you're willing to buy. Many Asian markets will sell the eel already seasoned and sauced, with many different flavors from BBQ to smoked. Some markets will carry fresh eel, but it is always best to call ahead and to ask which type of eel they have and if they could certify it is proper unagi.
Store the unagi in the same environment you bought it in, most likely in your freezer. If you already prepared it, consume leftovers within a day or two for the best flavor, but do not refreeze a piece of fish that has already been thawed and cooked. If you have fresh eel, remove the skin immediately, and either cook or freeze it, wrapping the fillets tightly in plastic wrap.
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