Anago

For uses related to Nigeria, see Yoruba people.

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),^[2] 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.^[2]

Conger Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N 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

• Chin-anago (チンアナゴ) Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)^[3]
• Goten-anago (ゴテンアナゴ) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846)^[4]
• Kiri-anago (キリアナゴ) Conger cinereus (Rüppell, 1830)^[5]
• Kuro-anago (クロアナゴ) Conger japonicus (Bleeker, 1879)^[6]
• Ma-anago (マアナゴ) Conger myriaster (Brevoort, 1856)^[7]
• Shinjyu-anago (シンジュアナゴ) Gorgasia japonica (Abe, Asai & Miki 1977)^[8]

Anago sushi

Anago tempura

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. "Anago Sushi". www.sushi-pedia.com. 2022-01-11. Retrieved 2024-10-06.
3. "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise. Archived from the original on 2011-03-03.
4. "Ariosoma anago (Schlegel & Temminck 1846)". FishWise. Archived from the original on 2011-07-20.
5. "Conger cinereus Rüppell 1830". FishWise. Archived from the original on 2011-07-20.
6. "Conger japonicus Bleeker 1879". FishWise. Archived from the original on 2011-07-20.
7. Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
8. "Gorgasia japonica Abe, Asai & Miki 1977". FishWise. Archived from the original on 2011-07-20.