sea eel

Other doctors were crush-powdering insect carapaces, or drawing blood from great sea eels.

Among the better sushi were fluke, giant clam, sea eel and octopus.

The dish was described as barbecued unagi, which is sea eel in Japanese.

We've traced them back to a sea eel, a common ancestor for both them and the dragonets."

The umbrella mouth gulper is a deep sea eel with an enormous loosely hinged mouth.

I stretched my meal out with uni one night, with a second crab roll and some sea eel on another night.

Health officials said the outbreak was caused by school lunches of sea eel sushi and soup distributed on July 5 in Sakai.

After the sashimi plate came a simmered dish of sato-imo, or mountain potato, stuffed with sea eel.

Benthenchelys is a genus of deep sea eels in the snake eel family Ophichthidae.

He can explain the 27 varieties of domestic sushi and sashimi, as well as the sea eel and other specialties flown in from Japan.

If you have been curious about the difference between freshwater eel (unagi) and sea eel (anago), why not try it here?

The deep sea eel family Monognathidae (Pisces, Anguilliformes).

The robata produced crisp-skinned chicken wings, succulent strips of pork cheek and tender ribbons of sea eel.

Other species include deep sea cods (morids), deep sea eels, halosaurs and notacanths.

A la carte selections include sea eel, prawn-kuruma ebi; Japanese red snapper; and yellowtail, all flown in from Japan.

In a subsequent course, pieces of toro and sea eel sushi sat in the center of a matte black disc sprayed with what looked like dew drops.

However, most authors today agree that the word came from the Innu root "Pessamit", meaning of "place where there are leeches or lampreys or sea eels".

Sea Eel Royale with Truffle Sauce (Iron Chef Hiroyuki Sakai)

Gari claims its own niche in the increasingly crowded sushi marketplace with its colorful flourishes, like brilliant slices of avocado beneath a sweet mash of chopped sea eel.

Other appealing small tastes include grilled maitake mushroom, whole sea eel in tempura and excellent chawanmushi, steamed shrimp and ginkgo nuts buried in a silken egg custard.

Tokyo-trained chefs behind a long L-shape counter prepare sushi and sashimi of pristine quality, including yellowtail, fluke, red snapper, tile fish, black bass, sea eel, giant clam and fatty tuna.

Not only is the sushi fish impeccable - yellowtail, fluke, red snapper, tile fish, black bass, sea eel, giant clam, fatty tuna and more - but the rice is properly prepared as well.

My piece of slightly cooked black cod, placed on a nori-wrapped puck of rice, was gently kissed by a sweetened sea eel reduction; a companion's piece was swimming in the dark, intense, mesmerizing liquid.

So was an unconscionably (but rapturously) gooey amalgam of foie gras, sea eel, black truffles and egg custard that appears frequently on the menu, depending on the availability of fresh eel.

And there is probably no finer (and no other) pairing of foie gras and sea eel in New York right now than what Megu calls its "Chawanmushi Inspired by Rossini."