[Click! Health] Seasonal Eel, Is the Tail Better for Your Body... How to Eat It Well

Grilled Eel [Image Source=Pixabay]

May to June is the peak season for eel, and many people seek it as a health food. With the help of Park Kyung-soo, the head doctor of Pyeongchon Jaseng Korean Medicine Clinic, we explored the benefits of eel and how to enjoy it healthily.

Eel is rich in essential amino acids and vitamins A and B, and also contains immune-boosting components such as zinc and selenium, which help with wound healing. In traditional Korean medicine, eel is said to have the effect of treating chronic diseases like tuberculosis by enhancing immune function (Donguibogam, Tang-aek chapter). Additionally, eel has long been known as a stamina-enhancing food, with the tail being particularly popular. However, the tail of the eel does not differ significantly from the body in terms of nutrition, so the belief that the tail is better for health is just a myth.

The eel itself is known to be good for stamina. Eel is not only high in protein and fat but also contains unsaturated fatty acids such as DHA and EPA, which are excellent for restoring energy. According to Hyangyakjipseongbang, one of the traditional medicinal texts, "eel relieves fatigue and replenishes deficiencies." Park Kyung-soo, the head doctor, said, "Eel is a fish with nothing to waste; even the fried eel bones served as a side dish help supplement calcium and iron."

However, Dr. Park added, "No matter how good a food is, excessive consumption is harmful." Eel is oily, so people with sensitive intestines may experience symptoms such as abdominal pain, diarrhea, and indigestion. If such symptoms are a concern, steaming the eel instead of grilling it is recommended. Eating it with vegetables like chive or ginger is also one way to promote digestion.

Park Kyungsoo, Chief Director of Pyeongchon Jaseng Korean Medicine Clinic