Anago

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Conger Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present[1]
Anago in an aquarium.
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Family:	Congridae
Genus:	Conger Oken, 1817
Species
See text.

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.