Our eels have wheels on New York menus
AMERICANS seem to have developed a taste for Kiwi eels as the slippery little suckers become a must-have menu item at trendy New York eateries.
Freelance food writer Catherine Milford said the demand for eel went hand-in-hand with a growth in popularity for Japanese cuisine and because Kiwi seafood was always soughtafter, the demand for New Zealand eel was a no-brainer. ‘‘There’s a lot to be said for being able to say it’s New Zealand seafood.’’
Export figures show sales of eel to North America grew 115 per cent last year.
Tim Strauss, vice-president of Hawaiian Airlines’ cargo division, which delivers thousands of live eels to New York each year, says the carrier’s own figures show strong growth.
‘‘The second half of 2016 was particularly strong for Kiwi eel exporters. Our figures show eel shipments from New Zealand were up more than 2600 per cent on the same period in the year prior – with all of this product delivered to New York,’’ he said.
More than $584,000 worth of NZ eel was shipped to US wholesalers last year – up from $271,000 in the previous year.