Anago
For uses related to Nigeria, see Yoruba people.
| Conger Temporal range: 55–0Ma | |
|---|---|
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| Anago being farmed. | |
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Anguilliformes |
| Family: | Congridae |
| Genus: | Conger Oken, 1817 |
| Species | |
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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
- Chin-anago (チンアナゴ) Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)[2]
- Goten-anago (ゴテンアナゴ) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846)[3]
- Kiri-anago (キリアナゴ) Connger cinereus (Rüppell, 1830)[4]
- Kuro-anago (クロアナゴ) Conger japonicas (Bleeker, 1879)[5]
- Ma-anago (マアナゴ) Conger myriaster (Brevoort, 1856)[6]
- Shinjyu-anago (シンジュアナゴ) Gorgasia japonica (Abe, Asai & Miki 1977)[7]
References
- ↑ Sepkoski, Jack (2002). "A compendium of fossil marine animal genera". Bulletins of American Paleontology 364: p.560. Retrieved 2007-12-25.
- ↑ "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise.
- ↑ "Ariosoma anago (Schlegel & Temminck 1846)". FishWise.
- ↑ "Conger cinereus Rüppell 1830". FishWise.
- ↑ "Conger japonicus Bleeker 1879". FishWise.
- ↑ Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
- ↑ "Gorgasia japonica Abe, Asai & Miki 1977". FishWise.
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