The Japanese eel is a species of anguillid eel found in Japan, Korea, China, Taiwan, and Vietnam, as well as the northern Philippines. Unagi is the Japanese word for freshwater eel, especially the Japanese eel, Anguilla japonica. Unagi is a common ingredient in Japanese cooking, often as kabayaki.
Fried and frozen fillet: 10,11,12,13,14,15,16,17,18 (ounce)
Fried and frozen fillet
IWP with sauce, 2*5 kg=10 kg carton
IQF without sauce, 10 kg carton