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.

For uses related to Nigeria, see Yoruba people.

Conger
Temporal range: 55–0 Ma
Early Eocene to Present[1]
Anago in an aquarium.
Scientific classification
Kingdom:
Animalia
Phylum:
Chordata
Class:
Actinopterygii
Order:
Anguilliformes
Family:
Congridae
Genus:
Conger

Oken, 1817
Species

See text.

Species

References
  1. Sepkoski, Jack (2002). "A compendium of fossil marine animal genera". Bulletins of American Paleontology. 364: 560. Archived from the original on 2011-07-23. Retrieved 2007-12-25.
  2. "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise. Archived from the original on 2011-03-03.
  3. "Ariosoma anago (Schlegel & Temminck 1846)". FishWise. Archived from the original on 2011-07-20.
  4. "Conger cinereus Rüppell 1830". FishWise. Archived from the original on 2011-07-20.
  5. "Conger japonicus Bleeker 1879". FishWise. Archived from the original on 2011-07-20.
  6. Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
  7. "Gorgasia japonica Abe, Asai & Miki 1977". FishWise. Archived from the original on 2011-07-20.
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