anago
Sign in to saveis the Japanese word for saltwater 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.
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is the Japanese word for saltwater 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== Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846) Conger cinereus (Rüppell, 1830) Conger japonicus (Bleeker, 1879) Conger myriaster (Brevoort, 1856) Gorgasia japonica (Abe, Asai & Miki 1977)
Excerpted from Wikipedia’s “anago” article, available under the CC BY-SA 4.0 licence.