is the Japanese word for saltwater eelss, 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.

Species

• Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)

• Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846)

• Conger cinereus (Rüppell, 1830)

• Conger japonicus (Bleeker, 1879)

• Conger myriaster (Brevoort, 1856)

• Gorgasia japonica (Abe, Asai & Miki 1977)

References

fr:Conger myriaster nl:Conger myriaster ja:アナゴ