Anago – [Sushi|Foodlore]

Description

Anago. – (aka: Conger Eel,  Marine Eel, Saltwater Eel, Sea Eel.) – Hiragana: あなご, Katakana: アナゴ – Kanji: 穴子. 

• About this fish: Not to be mistaken with “Unagi” (Freshwater Eel) Anago is known for its soft fluffy texture & especially sweet tasting sauce (called: “Nitsume, 煮詰め”) when compared to Unagi (which is a bit chewier & is often served with a thicker yakitori style sace called “Tare, 垂れ”) Anago has a thinner cut and a lighter tan color. When served as Nigirisushi, anago is often flipped upside-down so that the skin is facing the rice! (serves better that way!) – Eels are generally associated with a long lifespan for those who eat them as their meat is very high in vitamins! However, Anago (much like Unagi) has toxic blood (So, its never served raw.) Unlike snakes; Eels are definitely slime-coated on the outside, so chefs have to take care to remove the slime when they’re finished cooking! (Some prefer to remove it before cooking, others do it after.)

Eels are quite mysterious in that very little is known about their breeding cycle and they have been next to critically endangered with a population in decline since the 1980’s, however recently in 2023; the first successful Eel aquaculture/breeding/farming was successful! so that’s hopefully some good news!

• See also: ‘Unagi.‘

[Sticker art by @Samkalensky, Part of my Nigiri Sushi/Foodlore collections.]