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),^[8] 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.^[8]

Anago Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present[1]
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Suborder:	Congroidei
Family:	Congridae
Groups included
Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)[2] Ariosoma anago (Temminck et Schlegel, 1846)[3] Conger cinereus (Rüppell, 1830)[4] Conger japonicus (Bleeker, 1879)[5] Conger myriaster (Brevoort, 1856)[6] Gorgasia japonica (Abe, Asai & Miki 1977)[7]

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) Conger cinereus (Rüppell, 1830)^[4]
• Kuro-anago (クロアナゴ) Conger japonicus (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]

Anago sushi

Anago tempura