About Us
Welcome to Jireh Multi Sejahtera
Unagi Kabayaki From Indonesia
We recognize that consumer needs are diverse, ranging from restaurants and hotels to catering industries that require ready-to-serve eel with consistent quality. For this reason, PT Jireh Multi Sejahtera offers a practical yet high-value solution. With our grilled eel, business partners no longer need to go through complicated preparation processes—simply heat and serve—making it highly efficient in terms of both time and effort.
In addition, we are committed to preserving the authenticity of flavor and maintaining premium quality that meets international standards. This makes our products highly competitive in the export market, especially in countries with strong demand for eel such as Japan, Korea, and several European nations. With a well-planned distribution system, we are ready to ensure timely delivery, safe handling, and freshness upon arrival. We believe that customer satisfaction is our top priority. Therefore, PT Jireh Multi Sejahtera is always open to building long-term partnerships with various parties, whether on a small or large scale. With the support of a professional team and extensive experience in managing eel commodities, we are ready to be a reliable partner for your business. Let us bring premium-quality grilled eel from Indonesia to dining tables around the world and create business opportunities that are mutually beneficial.
Why Choose Our Product?
Premium Quality Eel
Sourced from the finest farms with strict quality control, ensuring freshness and rich flavor in every bite.
Authentic Japanese Taste
Prepared using traditional Kabayaki methods with a special sauce that delivers an original Japanese dining experience.
High Nutritional Value
Packed with protein, omega-3, vitamins, and minerals that support health and energy.
Ready-to-Serve Convenience
Hygienically processed, vacuum-packed, and easy to prepare, making it perfect for home dining or business needs.
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What is Eel?
Eel is a type of fish with a body shape similar to a snakehead or elongated fish, but different from true freshwater eels. In English it is called eel, and it belongs to the family Anguillidae. Eels are unique because they are catadromous—living most of their lives in freshwater rivers and lakes, but migrating to the sea to spawn.
Eel is recognized as one of the most nutritious fish in the world. Because it thrives in two different habitats—freshwater and deep sea—it absorbs unique nutrients that make it highly beneficial for human health.
(Export, Trading, & Manufacture)
Serving Global Markets
Whether you’re a wholesaler, distributor, or retail supplier, Jireh Multi Sejahtera is your reliable partner for unagi kabayaki. We have experience shipping to various countries and offer support throughout the process — from packaging to documentation.
Eel Fish From Indonesia
Characteristics of Eel
- Its body is long and cylindrical, resembling a snake or eel.
• The skin is smooth and slimy, with scales so small they are almost invisible.
• It has dorsal and anal fins that merge with the tail fin.
• It lives in rivers, swamps, and lakes, but migrates to the deep sea to spawn.
• Its eggs hatch in the sea, and the larvae (called leptocephalus) drift to estuaries and grow into glass eels before moving upstream.
Types of Eel
In general, eels belong to the genus Anguilla. There are about 19 species of eel worldwide. Here are some of the most well-known:
- Anguilla anguilla (European Eel)
Found in Europe and North Africa.
• Undergoes a very long migration, from European rivers to the Sargasso Sea in the Atlantic to spawn. - Anguilla rostrata (American Eel)
Found in North America and Canada.
• Also migrates to the Sargasso Sea. - Anguilla japonica (Japanese Eel)
Found widely in Japan, Korea, Taiwan, and China.
• Very popular as a food ingredient (unagi) in Japan. - Anguilla bicolor (Tropical/Asian Eel)
A species found in Indonesia.
• Consists of two subspecies:
o Anguilla bicolor bicolor(found in Sumatra, Java, Kalimantan, Sulawesi, and Papua).
o Anguilla bicolor pacifica (spread more toward the Pacific Ocean, including Papua and the South Pacific). - Anguilla marmorata (Giant Mottled Eel)
Found widely across Southeast Asia, Indonesia, and the Pacific.
• It can grow very large, exceeding 2 meters in length and weighing tens of kilograms.
Eel in Indonesia
Indonesia is recognized as one of the global centers of eel diversity, particularly for Anguilla bicolor and Anguilla marmorata. They are abundant in major rivers in Java, Sumatra, Kalimantan, Sulawesi, and Papua. Because of high export demand (especially to Japan), eels are often caught in the form of glass eels (transparent juveniles). However, this has raised concerns about the sustainability of their populations.
Uses of Eel
- Food: Known to be highly nutritious, rich in protein, omega-3, and vitamins A, B, and E.
• Economic: Holds high export value (especially to Japan and Korea).
• Ecological: Plays an important role in the food chain of river and marine ecosystems.
Main Nutritional Content of Eel
(per 100 grams of fresh eel meat, average of Anguilla spp.)
• Protein: ±18–20 g
• Healthy fats: ±11–15 g
o Rich in Omega-3 (EPA, DHA)
o Contains Omega-6
• Vitamins:
o Vitamin A → very high (±4700 IU, far higher than most fish)
o Vitamin B complex (B1, B2, B6, B12, niacin)
o Vitamin D
o Vitamin E
• Minerals:
o Calcium (Ca)
o Phosphorus (P)
o Iron (Fe)
o Magnesium (Mg)
o Zinc (Zn)
o Potassium (K)
Health Benefits of Eel
- Source of Energy and Immunity
High protein → repairs body tissues and muscles.
• Vitamin B complex → boosts energy metabolism.
• Vitamins A & D → strengthen the immune system. - Brain and Nerve Health
Rich in DHA & EPA (Omega-3) → improves brain function, memory, and concentration.
• Suitable for children in their growth stage and the elderly to help prevent dementia or Alzheimer’s. - Eye Health
The very high vitamin A content in eel → maintains retinal health, prevents night blindness, and supports vision function. - Heart and Vascular Health
Omega-3 → reduces bad cholesterol (LDL), increases good cholesterol (HDL), and maintains blood vessel elasticity.
• Helps lower the risk of hypertension, stroke, and coronary heart disease. - Improved Vitality and Reproduction
Zinc (Zn) and vitamin E → important for male and female fertility.
• In some Asian cultures, eel is regarded as a food that enhances stamina and vitality. - Stronger Bones and Teeth
Calcium, phosphorus, and vitamin D → support bone growth and help prevent osteoporosis. - Supports Healing
Protein and mineral content support cell regeneration.
• Recommended after illness or surgery to accelerate recovery.
Consumption Notes
- Because it is relatively high in fat, excessive consumption may raise cholesterol levels if not balanced with a healthy diet.
• Ensure proper hygienic processing, as eels from polluted waters may absorb heavy metals.
Therefore, eel is not only of high economic value (for export), but also contains premium nutrition that has earned it the title of a “superfood from the river.”
Recommended Ways to Serve Eel
- Grilled (Unagi Style)
A popular Japanese method (unagi kabayaki).
• Eel is filleted, grilled while coated with a sweet-savory sauce (soy sauce, mirin, sugar).
• Advantages: fragrant aroma, tender meat, natural fat released so it is not overly greasy.
• Health: relatively safe, as long as it is not charred (to avoid carcinogens). - Steamed Eel
Eel meat can be steamed with simple seasonings (ginger, garlic, scallions).
• Advantages: retains nutrition, low in oil, suitable for children and people recovering from illness. - Eel Soup
In some regions, eel is cooked into herbal soup with spices (ginger, ginseng, garlic).
• Advantages: the broth absorbs eel’s nutrients, warming, ideal for recovery. - Stir-fried
Eel pieces can be stir-fried with vegetables.
• Advantages: cooks quickly, combining eel protein with vegetable nutrition. - Smoked Eel
Popular in Europe.
• Eel meat is smoked, giving it a long shelf life and distinctive flavor.
• Advantages: savory taste, considered a premium dish.
Important Tips When Serving Eel
- Avoid deep-frying → as eel is already fatty, frying can make it overly greasy and reduce its omega-3 content.
• Use natural seasonings (ginger, garlic, lime/lemon) → to reduce the fishy smell and add freshness.
• Moderate portions → because eel is high in fat and calories, it is best consumed in balance.
• Pair with vegetables and rice/pasta/tubers → for more balanced nutrition.
Advantages of Indonesian Eel
- High Species Diversity
There are about 19 eel species (genus Anguilla) worldwide.
• Indonesia has at least six species, including:
o Anguilla bicolor bicolor(tropical eel)
o Anguilla bicolor pacifica
o Anguilla marmorata (giant mottled eel)
o Anguilla celebensis (endemic to Sulawesi)
o Anguilla borneensis (endemic to Borneo)
o Anguilla interioris (Papua)
• This makes Indonesia one of the world’s “megadiversity hotspots” for eel.
• Japan has only one main species (Anguilla japonica), Europe one (A. anguilla), and North America one (A. rostrata). - High Nutritional Quality
Research shows that Indonesian tropical eel (A. bicolorand A. marmorata) contains protein, vitamin A & D, and omega-3 levels equal to or even higher than Japanese eel.
• Because they live in natural habitats (tropical rivers, swamps, and lakes) with diverse food sources, Indonesian eel meat tends to be richer in flavor, fattier, and more nutritious. - Faster Growth Rate
Indonesian tropical eels live in warm waters year-round → faster metabolism → shorter growth period compared to Japanese or European eels that live in colder climates.
• This is beneficial for aquaculture because harvesting time is shorter. - Potential for Larger Size (Giant Eel)
Anguilla marmorata(giant eel) in Indonesia can grow over 2 meters long and weigh more than 20 kg.
• This species is rarely found in other countries.
• It provides high economic value since larger sizes are preferred in premium markets. - Abundant Glass Eel Supply
Glass eels (transparent larvae) are found in large numbers at river estuaries in Sumatra, Java, Borneo, Sulawesi, and Papua.
• Japan is currently facing a shortage of glass eels due to a sharp population decline → heavily relying on imports from Indonesia and the Philippines. - Huge Economic Potential
Global demand for eel (especially from Japan and Korea) is very high.
• Indonesian eel has strong competitive advantages because of:
o Diverse species
o Premium nutritional quality
o Fast growth rate
o Stable glass eel supply
- Japan → has only A. japonica, high quality but slow growth and limited stock.
• Europe → A. anguilla, now endangered and export is banned.
• America → A. rostrata, also becoming scarce.
• Indonesia → rich in species, high nutrition, fast growth, and abundant glass eel supply.
Nutritional Comparison: Eel vs Salmon vs Catfish
(per 100 grams of fresh meat)
- Eel vs Salmon
• Salmon has a slight advantage in total Omega-3.
• Eel is far richer in vitamins A & D (up to dozens of times more than salmon).
• Eel is denser in calories and fat, making it ideal for energy and stamina. - Eel vs Catfish
• Catfish is lower in calories and fat, making it suitable for dieting.
• Eel excels greatly in omega-3, vitamins A and D, and minerals → offering more premium nutrition.
• Catfish is cheaper and easier to find, but its nutrient profile is more “basic.” - Conclusion
• Eel = Superfood, rich in vitamins A, D, and omega-3 → excellent for brain, eyes, immunity, and stamina.
• Salmon = A good source of protein and omega-3, popular in the Western world.
• Catfish = An economical source of protein, low in fat, but with lower micronutrient levels.
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