Anago, the Other Eel

November 23rd, 2011

You’re probably familiar with unagi – freshwater eel is a common ingredient in sushi (and our previous blog feature). A much lesser known type of eel is emerging as a favorite among sushi lovers: Anago.

Often translated as “conger eel,” anago refers to any marine eel that does not migrate from freshwater to sea or vice versa. The anago is rarely farmed. Most anago comes from the wild, predominantly out of the seas of Japan.

It’s a rare item, but if you come across anago at Zama, enjoy it as nigiri or sashimi, rather than the typical barbeque-style of unagi. Leaner than unagi, this eel is light, soft and fragile. No soy sauce or wasabi is needed for this delicious dish.

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7 Responses

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  4. Santh says:

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  5. Neeraj says:

    That looks tasty! Somehow, it never occurred to me that eel is stenohimg I can buy and eat at home without needing to like, skin and clean and cook it myself. Ahmet is going to be excited (he loves eel!).

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