To provide eels pickled in a fermented medium of rice bran and brine, which are suitable for preservation, not obtained by a conventional cooking method and have texture and eating qualities; and to provide a method for producing the same.

Eels are opened, strongly salted and pickled for 30-90 days. A vessel is charged alternately with rice bran containing at least one selected from fish sauce, fruits of Japanese pepper and leaves of Japanese pepper and the eels without gaps, the surface of the rice bran and the ells is covered with rice bran, sprinkled with salt until the rice bran is not seen, further the surface is covered with leaves of Sasa veitchii and a weight is placed on the surface and the vessel is stored at a cold and dark place for ≥10 months. Consequently, eels that are not eaten if they are not heat-treated conventionally as spitchcocked eels due to salmonella and a poison called ichthyotoxin are supplied in a new form.