Japanese eel

The Japanese eel, a species within the anguillid family, is indigenous to regions such as Japan, Korea, China, Taiwan, Vietnam, and the northern Philippines. These eels are particularly intriguing due to their catadromous nature, meaning they spawn in the ocean but spend a considerable portion of their lives in freshwater environments. Their larvae, known as leptocephali, are transported by ocean currents to East Asia, where they mature in rivers, lakes, and estuaries.

In East Asia, and especially in Japan, the Japanese eel holds significant culinary value. In Japan, it is called "unagi" and is often enjoyed grilled in a dish known as kabayaki.

One of the most remarkable aspects of the Japanese eel is its extensive migration journey. Mature eels undertake long migrations from freshwater rivers to their spawning grounds in the North Equatorial Current in the western North Pacific. This spawning area, discovered in 1991 near the Suruga Seamount west of the Mariana Islands, is crucial for the species' reproduction.

Regrettably, the population of Japanese eels has been dwindling. Factors such as overfishing, habitat loss, and changing ocean conditions affecting their spawning and larval transport all contribute to this decline.

On a more promising note, the Japanese eel possesses a unique trait that has garnered scientific interest. It produces a special fluorescent protein that has been utilized in experimental diagnostic tests to assess liver function. This fascinating characteristic underscores the eel's potential applications beyond merely being a food source.