Anago

Anago (穴子, or アナゴ) is the Japanese word for saltwater 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),^[8] 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.^[8]

Phylum:Chordata

Class:Actinopterygii

Order:Anguilliformes

Suborder:Congroidei

Quick facts Scientific classification, Groups included ...

Anago Temporal range: 55–0 Ma PreꞒ Ꞓ O S D C P T J K Pg N Early Eocene to Present[1]
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Anguilliformes
Suborder:	Congroidei
Family:	Congridae
Groups included
Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)[2] Ariosoma anago (Temminck et Schlegel, 1846)[3] Conger cinereus (Rüppell, 1830)[4] Conger japonicus (Bleeker, 1879)[5] Conger myriaster (Brevoort, 1856)[6] Gorgasia japonica (Abe, Asai & Miki 1977)[7]

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