Anago

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Anago being farmed.

Anago (穴子, or アナゴ^?) is the Japanese word for salt-water eels, normally referred 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)^[1]
• Goten-anago (ゴテンアナゴ^?) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846) ^[2]
• Kiri-anago (キリアナゴ^?) Connger cinereus (Rüppell, 1830) ^[3]
• Kuro-anago (クロアナゴ^?) Conger japonicas (Bleeker, 1879) ^[4]
• Ma-anago (マアナゴ^?) Conger myriaster (Brevoort, 1856)^[5]
• Shinjyu-anago (シンジュアナゴ^?) Gorgasia japonica (Abe, Asai & Miki 1977)^[6]

References

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