Eels are slaughtered, cleaned, boiled and roasted from the time they are fished to the time they are processed into food. In the interview, the reporter found that since this year, many domestic eel processing enterprises have reduced their exports and switched to a large number of domestic sales. Reporter chentingting: it takes more than 20 processes and more than two hours to make a roast eel. First of all, the eel should be suspended for about 36 hours. The purpose of the suspension is to remove the mucus and the taste of the soil from the fish. The next step is drenching sauce, which has to be roasted and drenched for four times to enrich its taste.
In the past two years, the trend of eel export to domestic sales in China has been obvious. The number of domestic eel related catering merchants has increased by more than 14% for two consecutive years. The variety of eel dishes has reached more than 60000. Nearly 10million Chinese people eat eel at least once a month. China has always been a major exporter of eel. More than 60% of the braised eel sold in Japan came from China. At the end of last year, it was reported that a Japanese enterprise had disguised Chinese eel as made in Japan for more than five years. At present, eel consumption in China accounts for 60-70% of the total output, and the total consumption is gradually catching up with Japan. Now a complete eel production and marketing chain has been formed in China. Through the efficient operation of the catering supply chain system, it takes only 72 hours from the factory to the table for domestic eel to meet the growing demand.
This summer, the supply and price of Nissan roast eel are not very clear. In the face of the upcoming eel Festival, the Japanese market still depends on the roast eel produced in Chinese Mainland to meet the huge market demand. It is expected that the sales of roasted eel produced in Chinese Mainland from June to July will be better than expected.
Post time: Jun-07-2022