Anago

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For uses related to Nigeria, see Yoruba people.
Conger
Temporal range: 55–0Ma

Early Eocene to Present[1]
Conger myriaster.jpg
Anago being farmed.
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Anguilliformes
Family: Congridae
Genus: Conger
Oken, 1817
Species

See text.

Anago (穴子, or アナゴ?) is the Japanese word for salt-water eels, normally referred 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.

Species[edit]

References[edit]

  1. ^ Sepkoski, Jack (2002). "A compendium of fossil marine animal genera". Bulletins of American Paleontology 364: p.560. Retrieved 2007-12-25. 
  2. ^ "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise. 
  3. ^ "Ariosoma anago (Schlegel & Temminck 1846)". FishWise. 
  4. ^ "Conger cinereus Rüppell 1830". FishWise. 
  5. ^ "Conger japonicus Bleeker 1879". FishWise. 
  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.