Anago

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

Chin-anago (チンアナゴ^?) Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)^[1]
Goten-anago (ゴテンアナゴ^?) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846) ^[2]
Kiri-anago (キリアナゴ^?) Connger cinereus (Rüppell, 1830) ^[3]
Kuro-anago (クロアナゴ^?) Conger japonicas (Bleeker, 1879) ^[4]
Ma-anago (マアナゴ^?) Conger myriaster (Brevoort, 1856)^[5]
Shinjyu-anago (シンジュアナゴ^?) Gorgasia japonica (Abe, Asai & Miki 1977)^[6]

References

^ "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise. http://www.fishwise.co.za/Search/SpeciesDetailPage/tabid/110/specieconfigid/221768/genusspecies/heteroconger_hassi/Default.aspx.
^ "Ariosoma anago (Schlegel & Temminck 1846)". FishWise. http://www.fishwise.co.za/Default.aspx?TabID=110&SpecieConfigId=196507&GenusSpecies=Ariosoma_anago.
^ "Conger cinereus Rüppell 1830". FishWise. http://www.fishwise.co.za/Search/SpeciesDetailPage/tabid/110/specieconfigid/208303/genusspecies/conger_cinereus/Default.aspx.
^ "Conger japonicus Bleeker 1879". FishWise. http://www.fishwise.co.za/Search/SpeciesDetailPage/tabid/110/specieconfigid/225553/genusspecies/conger_japonicus/Default.aspx.
^ Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0804820422. http://books.google.com/books?id=NN-U5BJJhUMC&pg=PA22&dq=ma-anago++%22Conger+myriaster%22%E3%80%80#v=onepage&q=ma-anago%20%22Conger%20myriaster%22%E3%80%80&f=false.
^ "Gorgasia japonica Abe, Asai & Miki 1977". FishWise. http://www.fishwise.co.za/Search/SpeciesDetailPage/tabid/110/specieconfigid/225468/genusspecies/gorgasia_japonica/Default.aspx.