That is such good advice, I kinda knew that, but not really, you know, in denial and all. This is in reference to bottom feeders. I imagine the same thing goes for most shellfish. Shrimp eat dead stuff in the water, and I`ve seen people "fishing" for them in marinas in BC by tying a dead salmon to the side of the wharf and then scooping the shrimp up when they feed. Needless to say, the marina is not the cleanest of waters.

I LOVE unagi, and have not eaten any for a long time due to my pregnancy (I don`t want to pollute the little guy) but I gotta admit, as soon as I can, I will probably have some of that super `licious BBQ eel they serve at Japanese restraunts....mmmmm........

Don't they smoke it (as in using a *smoker* to prepare it...hehe) as well? I don't know if I'd trust myself to smoke it properly. But the sauce is fairly simple to make. After I cut the spine out of the already smoked eel, I make a broth out of it, remove the bones and then reduce by 1/2 and add shoyu, sake, salt and sugar to taste. You get that salty sweet teriyaki-ish flavor but also a nice smoked flavor from the eel spine.

Kryssa