NYP students, local hatchery dish up new 'catfish unagi'

The team from Nanyang Polytechnic and Opal Resources with their version of unagi fillets, made from catfish. The catfish used for this product is a hybrid between the fast-growing African catfish and a strain of catfish that is tastier and often used
The team from Nanyang Polytechnic and Opal Resources with their version of unagi fillets, made from catfish.PHOTO: NANYANG POLYTECHNIC
The team from Nanyang Polytechnic and Opal Resources with their version of unagi fillets, made from catfish. The catfish used for this product is a hybrid between the fast-growing African catfish and a strain of catfish that is tastier and often used
The catfish used for this product is a hybrid between the fast-growing African catfish and a strain of catfish that is tastier and often used for food fish.PHOTO: NANYANG POLYTECHNIC

Foodies who travel to Japan to feast on delicacies like melt-in-your-mouth unagi may see a less costly, equally tasty alternative produced in Singapore by the end of this year.

Unagi, or freshwater eels, are mostly farmed in Japan from eggs painstakingly collected from the nation's rivers.

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A version of this article appeared in the print edition of The Straits Times on May 25, 2019, with the headline 'NYP students, local hatchery dish up new 'catfish unagi''. Print Edition | Subscribe