Cutting Methods

There are generally two types of cutting, namely, Kansai style (cut abdominally) and Kanto style (cut dorsally). Newly cut eels are usually cleaned of slime by washing them in cold water and scraping. The eels are then gutted. This is done by slitting from the throat through either the belly (Kansai style) or up toward the back (Kanto style) to the tail, about 2.5 cm beyond the anus. The guts are then emptied and the backbone and head removed. The eel is washed thoroughly to remove traces of slime and blood. Machines specifically designed to eviscerate eels efficiently are also available.

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