Rahul Sharma

Anago

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Kingdom  Animalia
Class  Actinopterygii
Family  Congridae
Phylum  Chordata
Order  Anguilliformes
Genus  Conger Oken, 1817
Anago Two Different Delicious Eels In Japan Unagi And Anago
Similar  Conger Eel, Unagi, Water, Ankimo, Tobiko

Sushi chef shin eel anago 1


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.

Contents

Anago Sanbiki Restaurant Blog Eat eel Unagi and Anago

documentary of japanese anago sushi


Species

Anago Two Different Delicious Eels In Japan Unagi And Anago
  • 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 wwwtrueworldfoodscomuploadproductslideimage
    Anago Anago and Unagi Sushi The best cities in Japan
    Anago Serving Suggestions True World Foods
    Anago Sanbiki Restaurant Blog Eat eel Unagi and Anago

    References

    Anago Wikipedia


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