Japan, Ronin • May 30, 2017
At RŌNIN, we pride ourselves on following the Japanese tradition of eating fresh and seasonally. Every morning our Chefs go to the market to pick up ingredients for the daily menu and our seafood is either local or flown in from Japan. We’re meticulous with our fish preparation and passionate about understanding their flavor profiles and where they come from. Learn more about the fish that we serve in our series, Fish Files.
Anago (アナゴ) (穴子) Conger Eel – Anago is a saltwater sea eel, not to be confused with its more popular counterpart – the freshwater unagi eel (found in the Northwest Pacific off the coast of Japan). Anago live in the murky bottom of the sea and can grow up to 90 cm in length, but they’re usually taken at 30 to 40 cm. These saltwater eels have grown in popularity for farming in Japan for sustainability and are best in July and August.
Anago eels are less oily compared to unagi and have a naturally sweet and muted flavor. Their soft texture is suitable for nigirizushi, but these eels can also be prepared in kabayaki, tempura, nabemono, sunomono, chawan mushi, and mirinboshi.