Anago
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05.29.2015
Unagi's distant cousin, anago. Everybody's favorite eel.
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Anago (conger eel) dwell at the bottom of the sea in sandy holes (ana) from which their name was derived in the Edo era (1603-1867). Usually 30 to 40cm long when harvested, they can grow to 90cm in length. Unlike unagi (freshwater eel) that are born in seawater but migrate to fresh water, anago spend their entire lives in the ocean. They are also cheaper and less oily than unagi, contributing to their widespread appeal. Rich in vitamins A and E, anago are best enjoyed in the summer. They are commonly skewered and grilled over an open fire (kabayaki), served in nigiri sushi, or prepared as tempura and served on bowls of rice (tendon).
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