Moray eels have a reputation for being dangerous and even deadly, due to their powerful jaws and sharp teeth. However, they are also highly prized as food in certain parts of the world. So what does moray eel actually taste like? Here’s a quick overview of the flavor, texture, and culinary uses of moray eel meat.
Quick Facts on Moray Eel Taste
Moray eels have a mild, delicate flavor. Their meat is white, flaky, and lean. The texture is similar to other firm white fish like cod or halibut.
Popular cooking methods for moray eel include grilling, pan-frying, stewing, and making soup. The meat holds up well to a variety of flavorings and sauces.
In Japan, moray eel is considered a delicacy and is prepared in dishes like kabayaki (grilled eel) and unagi donburi (eel rice bowl). The fatty skin is particularly prized.
Moray eel has a high protein, vitamin, and mineral content. However, larger specimens may contain toxins, so care should be taken to choose smaller, younger eels.
Flavor and Texture
The flesh of the moray eel is white, firm and flaky when cooked. It has a very mild, delicate flavor, with a slightly sweet undertone. The taste and texture have been compared to other white fish like cod, haddock and halibut.
The flesh has a smooth, velvety texture and medium fat content. It is not particularly fishy tasting or oily. The skin has a slightly tougher, chewier texture and concentrated fishy flavor. Moray eel lacks the darker colored muscle Meat common to other eels, which gives it its distinctively light flesh and mild taste.
Smaller, younger moray eels tend to have the most tender, palatable meat. As they mature, the flesh can become tougher and more rubbery. The skin also tends to thicken and become more difficult to eat. Very large specimens can contain toxins in the skin and organs, so it is generally recommended to eat only smaller morays, under 3 feet long.
Comparison to Other Fish
Here’s how moray eel compares in taste and texture to some other popular types of fish:
- Cod: Flaky white meat with mild flavor, similar to moray but a bit more pronounced fish taste
- Haddock: Delicate, slightly sweeter flavor and flakier texture than moray
- Halibut: Firm, meaty texture like moray but with a more robust flavor
- Tilapia: Moray has a firmer, less flaky texture and richer taste than the very mild tilapia
- Catfish: Moray has finer texture and much milder, cleaner flavor than catfish
- Salmon: Richer, fattier with orange hue compared to moray’s lean, white meat
Culinary Uses
Moray eel has been enjoyed as a delicacy in a number of cultures, particularly in Asia. Here are some of the most popular culinary uses for its meat:
Japan
In Japanese cuisine, moray eel is highly prized and mainly served grilled or roasted. Some specific dishes include:
- Kabayaki – Moray eel cut into fillets, skewered, brushed with a sweet soy-based sauce and grilled.
- Unagi donburi – A bowl of rice topped with kabayaki eel.
- Unagi sushi – Grilled eel served over sushi rice.
- Unagi no nedoko – A traditional bouillabaisse-style stew made with moray eel and vegetables.
The fatty, gelatinous skin is considered the most flavorful and luxurious part to eat.
Mediterranean
In Mediterranean cuisine, moray eel is often stewed, roasted, or made into soup. Specific dishes include:
- Ragoût d’anguilles – A French stew made with moray eel, tomatoes, herbs and white wine.
- Zuppa di murena – An Italian moray eel soup, sometimes with tomatoes and herbs.
- Anguila assa – Grilled moray eels from Spain.
Caribbean
Throughout the Caribbean islands, moray eel is eaten in stews, often with hot pepper sauce. For example:
- Eel stew – A mixed seafood stew that may contain moray eel along with fish like snapper, crab, shrimp and lobster.
- Pepperpot – A spicy, hearty stew from Guyana that can feature moray eel.
East Asia
In addition to Japan, moray eel is eaten in other parts of East Asia including Korea. It may be made into dishes like:
- Jorim – A Korean braised or stewed dish using moray eel and soy sauce or other seasonings.
- Asam pedas – A Malaysian/Indonesian stew made with moray eel in a hot and sour sauce.
Nutritional Content
Moray eel meat is an excellent source of many nutrients:
- High in protein – Necessary for building and repairing muscles.
- Rich in B vitamins – Important for breaking down food into energy.
- Good source of selenium – An essential mineral with antioxidant properties.
- Contains vitamin D – Critical for bone health.
- Rich in zinc – Supports immune system function.
- High in omega-3 fats – Beneficial for heart and brain health.
A 3.5 ounce serving of cooked moray eel provides around 28 grams of protein and 300 calories. It has approximately:
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Protein | 28g |
| Fat | 12g |
| Sodium | 350mg |
| Vitamin B12 | 2.7mcg |
| Selenium | 47mcg |
| Zinc | 1mg |
| Omega-3 fatty acids | 1.3g |
Moray eel can contribute excellent lean protein and nutrients to one’s diet. However, some caution is still warranted.
Risk of Ciguatera Poisoning
Moray eels from some tropical and subtropical areas carry the risk of ciguatera poisoning. This occurs when larger eels eat smaller fish that have accumulated toxins from marine microalgae. The toxins accumulate up the food chain into predator species like moray eels.
Cooking does not destroy the ciguatera toxins. Symptoms of poisoning include nausea, vomiting, and neurological effects. There is no antidote, only supportive treatment.
To reduce the risk, only eat smaller moray eels and avoid catching them from known ciguatera-prone regions. Freezing may also help break down some of the toxins.
May Contain Heavy Metals
Since moray eels are predatory fish and typically dwell on the seafloor, they are at higher risk of accumulating heavy metals like mercury in their tissues. Mercury can negatively affect the brain and nervous system when consumed in high amounts.
The mercury levels in moray eels may vary considerably based on size, age, geographic origin and pollution levels in their habitat. Consuming smaller, younger eels can help minimize potential mercury exposure.
How to Cook Moray Eel
Moray eel has firm, lean flesh that can withstand a variety of cooking methods. Here are some tips for preparing moray eel:
Cleaning and Cutting
- Use thick gloves when handling live eels – they can deliver nasty bites!
- Use a sharp knife to cut off the head behind the pectoral fins.
- Cut the belly open and remove the innards. Rinse well.
- Remove the dorsal fin using kitchen shears.
- Cut off the tough skin using pliers if desired. Skin can be left on for dishes where it will be eaten.
- Slice the flesh away from the bones into fillets.
- Cut fillets into strips or chunks as desired.
Cooking Methods
Moray eel holds up very well to moist and dry heat cooking methods.
- Grilling/Broiling – Excellent cooked on a hot grill or under the broiler. Brush with oil and season as desired.
- Pan-frying – Quickly fry over high heat in a little oil to create a seared crust while keeping the interior moist.
- Poaching – Gently simmer fillets in liquid like broth, wine or a court bouillon until just cooked through.
- Baking – Bake in a hot oven basted with butter, olive oil or sauce for a simple preparations.
- Stewing – Ideal for stews with tomatoes, wine and aromatic vegetables and herbs.
- Soup – Makes a delicious mild fish soup stock.
Flavorings
Moray eel’s delicate flavor pairs well with a variety of seasonings:
- Lemon, lime, vinegar – bright acids cut the richness.
- Butter, olive oil – complement its velvety texture.
- Fresh herbs – basil, parsley, cilantro.
- Spices – paprika, cayenne, curry spices
- White wine, broth, tomatoes – excellent in sauces and stews.
- Soy sauce, sweet glazes like teriyaki – for Japanese dishes.
- Garlic, onions, shallots.
Where to Buy Moray Eel
Fresh moray eel may be found in specialty seafood stores or Asian/ethnic markets in some coastal areas where it is fished, such as:
- Hawaii
- Coastal regions of Japan
- Mediterranean
- Caribbean islands
However, availability is sporadic and limited even in these areas. Frozen moray eel fillets can occasionally be found at ethnic grocers or ordered online.
Due to the risks of ciguatera poisoning, it is safest to only eat moray from trusted sources that test their seafood quality. Reputable retailers should be able to provide information on the eel’s size, age and harvest location.
Catching Your Own
In areas where moray eel fishing is permitted with the proper license, they can be readily caught using hooks and traps. Small specimens are easier to safely handle and prepare. Ensure any eels caught are not from waters known for ciguatera issues.
As moray eels dwell in holes and crevices, patience is required to effectively catch them. Bait such as smaller fish is skewered and dangled in front of their hiding place until they bite the hook. Their sharp teeth easily snag on hooks pulled quickly away once they bite.
Another common technique is to irritate the eel with a stick to provoke it to bite onto the stick, allowing it to be pulled out of its crevice. Gloves should always be worn when handling morays as they can bite defensively.
Traps made from wire or netting and baited with fish can also be effective at catching moray eels over time as they enter the traps.
Eating Moray Eel Safely
When consuming moray eel, keep these food safety tips in mind:
- Only harvest eels from waters not prone to ciguatera outbreaks.
- Avoid large, mature eels which are more likely to contain ciguatoxins or heavy metals.
- Eat smaller eels under 3 feet long and 5 lbs.
- Consume moray eel in moderation as part of a varied seafood diet.
- Cook thoroughly to an internal temperature of at least 145°F.
- Store raw eel wrapped and on ice for no more than 2 days.
- Freeze at 0°F or below for at least 7 days to help destroy potential parasites if the fish is not being cooked immediately.
Conclusion
With its firm, lean white flesh and delicate flavor, moray eel can make an interesting alternative to other white fish when prepared well. It provides a robust set of nutrients including protein, vitamins and minerals.
Safety should be kept top of mind however, and only small eels from trusted sources should be eaten to minimize risks. When harvested and handled properly, moray eel cooks up as a tender, mild tasting fish that adapts well to a variety of cuisines and cooking methods.
