Tsurizukan

Fish

Japanese Eel ニホンウナギ

Anguilla japonica ・ Anguillidae (Freshwater Eels)

Japanese Eel (Anguilla japonica)
Photo: opencage / CC BY-SA 2.5 — source

Catch season

Activity rises in rivers and estuaries from early summer into autumn, especially after rain.

About

Its lower jaw juts out past the upper one, and it lacks the row of white spots that marks the conger — two quick ways to tell the two apart. The slimy skin conceals tiny scales embedded beneath it. After five to twelve years in fresh water it migrates to the sea west of the Mariana Islands to spawn, where wild eggs were finally collected in 2009.

Basics

Scientific name
Anguilla japonica
Family
Anguillidae (Freshwater Eels)
Japanese name
ニホンウナギ
Kana
にほんうなぎ
Also called
ウナギ
Waters
Rivers & lakes, Southern Pacific coast, Seto Inland Sea
Size
55 cm (max 100 cm)
Time of day
Dusk, Night
Depth (tana)
On the bottom beside rocks where the current eases in rivers and estuaries.

How to catch it

Nocturnal, so it is fished on summer nights in the lower reaches of rivers and in estuaries with a simple bottom rig baited with earthworms. Work the foot of embankments and around snags. Some rivers impose size limits or closed seasons for conservation.

Chonage (short-cast bottom fishing) from a River mouth

After rain, place bait beside rocks where the current eases at dusk. Do not tear out a swallowed hook, and always check resource-management and local rules.

Waters: Rivers & lakes, Southern Pacific coast, Seto Inland Sea

Kit for this fish

Chonage starter kit ・ Kit total ¥11,000–24,000

A compact rod travels by train. Jarime is the easiest bait to handle.

Product links may be affiliate links. Prices move, so treat the ranges as a guide.

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Handle with care

This fish is dangerous to handle bare-handed.

Serum toxin Moderate ・ Where: 血液(血清)

Japan's Ministry of Health states that eel serum contains a protein toxin that can inflame eyes, the mouth, or wounds. Do not eat eel raw or let fresh blood contact mucosa or cuts; normal thorough cooking inactivates the toxin.

Killing and carrying your catch — the taste is decided at the pier, not the kitchen

Eating

Eating quality 5/5 ★★★★★

Traditionally grilled with or without sauce. Never eat eel raw; cook it thoroughly.

Best eating: June–September

Rules

Japanese eel is managed as a depleted resource; closed seasons, minimum sizes and recreational rules vary locally. Always check current rules.

Closed seasons and size limits — how to find the numbers, which differ by prefecture

This article organises general information and is not legal advice. Rules differ by municipality and by fishery cooperative, and they change. Always check the current rules for where you are going.

Other fish taken the same way

Other fish from the same kind of place

Seasons, sizes and eating quality are general guides. Rules change, so check the latest prefectural, fishery-cooperative and site rules before fishing. This app provides general information, not legal advice.