Anago
Conger eel in Japanese food
Anago (穴子, or アナゴ) 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.
01Species
- 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)
Sources and credits
This article is adapted from the Wikipedia article “Anago”, written by its contributors and licensed under CC BY-SA 4.0. Fathomly has changed the layout, removed citation markers, navigation and maintenance notices, and adjusted punctuation. This adapted version is shared under the same license. For references, see the original article.
Images, from Wikimedia Commons:
- Anago (sea eel) Nigiri.jpg by Zheng Zhou, CC BY-SA 4.0
- Anago (sea eel) Tempura.jpg by Zheng Zhou, CC BY-SA 4.0
Fathomly is not affiliated with or endorsed by the Wikimedia Foundation. Spotted a problem? Tell us.