Anago

Conger eel in Japanese food From Wikipedia, the free encyclopedia

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),[8] 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.[8]

Quick Facts Scientific classification, Groups included ...
Anago
Temporal range: 55–0 Ma
Early Eocene to Present[1]
Scientific classification
Domain: Eukaryota
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Anguilliformes
Suborder: Congroidei
Family: Congridae
Groups included
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Species

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Anago sushi
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Anago tempura

References

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