Anago

Early Eocene to Present | image = Conger myriaster.jpg | image_caption = ''Anago'' in an aquarium. | regnum = Animalia | phylum = Chordata | classis = Actinopterygii | ordo = Anguilliformes | familia = Congridae | genus = ''Conger'' | genus_authority = Oken, 1817 | subdivision_ranks = Species | subdivision = See text. }}

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. Provided by Wikipedia