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.

Species

• Chin-anago (
  Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)^[2]
• Goten-anago (
  Conger anago (Temminck et Schlegel, 1846)^[3]
• Kiri-anago (
  Conger cinereus (Rüppell, 1830)^[4]
• Kuro-anago (
  Conger japonicus (Bleeker, 1879)^[5]
• Ma-anago (
  Conger myriaster (Brevoort, 1856)^[6]
• Shinjyu-anago (
  Gorgasia japonica (Abe, Asai & Miki 1977)^[7]

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