Anago facts for kids
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Oken, 1817
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Anago (穴子, or アナゴ) is a Japanese word. It refers to certain types of saltwater eels. The most common type is called ma-anago (Conger myriaster).
These eels are a popular seafood dish in Japan. Anago is often simmered for sushi. It can also be deep-fried to make tempura. This is different from unagi, which are freshwater eels. Unagi are usually grilled with a special sauce called kabayaki. Anago is also less oily than unagi. It has a very soft texture and a sweet taste.
Types of Anago Eels
There are several different kinds of eels known as Anago. Here are some of them:
- Chin-anago (チンアナゴ) Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)
- Goten-anago (ゴテンアナゴ) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846)
- Kiri-anago (キリアナゴ) Conger cinereus (Rüppell, 1830)
- Kuro-anago (クロアナゴ) Conger japonicus (Bleeker, 1879)
- Ma-anago (マアナゴ) Conger myriaster (Brevoort, 1856)
- Shinjyu-anago (シンジュアナゴ) Gorgasia japonica (Abe, Asai & Miki 1977)
fr:Conger myriaster nl:Conger myriaster ja:アナゴ
See also
In Spanish: Anago para niños
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Anago Facts for Kids. Kiddle Encyclopedia.