Anago

Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.

Species

 * Chin-anago (チンアナゴ) Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)
 * Goten-anago (ゴテンアナゴ) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846)
 * Kiri-anago (キリアナゴ) Conger cinereus (Rüppell, 1830)
 * Kuro-anago (クロアナゴ) Conger japonicus (Bleeker, 1879)
 * Ma-anago (マアナゴ) Conger myriaster (Brevoort, 1856)
 * Shinjyu-anago (シンジュアナゴ) Gorgasia japonica (Abe, Asai & Miki 1977)

Anago (sea eel) Tempura.jpg