Anago

Conger Temporal range: 55–0 Ma PreЄ Є O S D C P T J K Pg N Early Eocene to Present[1]
Anago being farmed.
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 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) Conger 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

1. Sepkoski, Jack (2002). "A compendium of fossil marine animal genera". Bulletins of American Paleontology 364: 560. Retrieved 2007-12-25.
2. "Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise.
3. "Ariosoma anago (Schlegel & Temminck 1846)". FishWise.
4. "Conger cinereus Rüppell 1830". FishWise.
5. "Conger japonicus Bleeker 1879". FishWise.
6. Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
7. "Gorgasia japonica Abe, Asai & Miki 1977". FishWise.