cschoedler
Well-Known Member
Does anyone here clean a lot of eel? 99.99999% of the time my sushi bar (and as far as I know most others) uses frozen Unagi and Anago. From time to time I get live salt water eel from the girl who I get crabs from :O and I need a better way of cleaning them. My setup right now is an ajideba/petty combo and a stainless nail. While I can get the job done, it leaves much to be desired. Im not working in an Unagiya going through hundreds of eel a day so I really don't see myself spending $299-$499 like the Tojiros I've seen on e-bay. I would love to pick up a Watanabe but even that seems a little pricy for the limited use the knife would currently get. Any body know of any other(cheaper) options? Any ideas would be greatly appreciated!