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 Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959) Ariosoma anago, Anago anago or Conger anago (Temminck et Schlegel, 1846) Conger cinereus (Rüppell, 1830) Conger japonicus (Bleeker, 1879) Conger myriaster (Brevoort, 1856) Gorgasia japonica (Abe, Asai & Miki 1977) References Japanese seafood Japanese cuisine fr:Conger myriaster nl:Conger myriaster ja:アナゴ