So, at my local fishmarket, there is both live and frozen yellow swamp eel. I was not able to find very much on texture, flavor, or otherwise, so I was wondering if any of you have had much experience cooking with it, and is it suitable to make unagi with? Here are some photos of it if you don't know what I am talking about (live and frozen in that order):
That said, the Japanese kabayaki style of cooking most commonly associated with eels is also applied to any number of long, skinny, fishy creatures. So I'd say give it a shot, and tell us how it went!