Unagi can be a year-round power builder
I recently went to a Unagi restaurant in Hamamatsu and they served slightly browned (just so it is not raw) Unagi or Eel. There were toppings included like Yuzu-kosho (citrus and pepper), ginger, wasabi and radish. The taste was absolutely amazing. This would be good for a year-round delight so don't think of Unagi only as the broiled and sauced way but look for interesting ways to eat this lovely power food!