Anago

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Script error: No such module "Nihongo". 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),[1] 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.[1]

Species

File:Anago (sea eel) Nigiri.jpg
Anago sushi
File:Anago (sea eel) Tempura.jpg
Anago tempura

References

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  1. ^ a b Page Module:Citation/CS1/styles.css has no content."Anago Sushi". www.sushi-pedia.com. 2022-01-11. Retrieved 2024-10-06.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Heteroconger hassi (Klausewitz & Eibl-Eibesfeldt 1959)". FishWise. Archived from the original on 2011-03-03.
  3. ^ Page Module:Citation/CS1/styles.css has no content."Ariosoma anago (Schlegel & Temminck 1846)". FishWise. Archived from the original on 2011-07-20.
  4. ^ Page Module:Citation/CS1/styles.css has no content."Conger cinereus Rüppell 1830". FishWise. Archived from the original on 2011-07-20.
  5. ^ Page Module:Citation/CS1/styles.css has no content."Conger japonicus Bleeker 1879". FishWise. Archived from the original on 2011-07-20.
  6. ^ Page Module:Citation/CS1/styles.css has no content.Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. p. 22. ISBN 0-8048-2042-2.
  7. ^ Page Module:Citation/CS1/styles.css has no content."Gorgasia japonica Abe, Asai & Miki 1977". FishWise. Archived from the original on 2011-07-20.

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