Anago

Anago Temporal range: ; Early Eocene to Present
Scientific classification
Domain:	Eukaryota
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Suborder:	Congroidei
Family:	Congridae
Groups included
	Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959) ; Ariosoma anago (Temminck et Schlegel, 1846) ; Conger cinereus (Rüppell, 1830) ; Conger japonicus (Bleeker, 1879) ; Conger myriaster (Brevoort, 1856) ; Gorgasia japonica (Abe, Asai & Miki 1977) ;

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), 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.