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.
[…] deboning, butterflying, skewering, and marinated the eel and then grilling. Grilled unagi and anago has been a common meal since the Edo period and is usually served with rice. Depending on the […]
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loved this article. It was interesting in its geographical information and its human interest. 💦
I’ve watched eels jump up the water fall where we like to go swimming in the summer. The are cool looking but still creep me out a bit.😬
wonderful to see these amazing creatures. strange to think that we probably know more about dinosaurs than eels! 🐍 i went to a great talk about them earlier in the year and discovered that they can travel across (wet) land to reach rivers when on migration. 🐍
what happen to the male eel when they reached their adult stage
Thank you very much for the information, as a researcher for 3 years, I am still gathering information about eels because I am in a conservation project for eels