(Conger myriaster)
Also called "Japanese conger," a popular seafood dish. Grows usually to 35-50 cm, but congers of up to 1 meter in length also exist. Looks like an ordinary eel, but has conspicuous white dots along its body.
The name "anago" means "child of the hole," because these eels like to bury themselves in the sandy sea bottom with only their heads jutting out, or hide in dark crevices. Found in waters around Japan, Korea and in the East China Sea.
Delicious as a topping on sushi (after being simmered in seasoned stock, but anago is also eaten raw or deep-fried as tempura. On sushi it is best (shun) from June to August ("Rainy Season delicacy"). Anago has a very soft texture and sweet taste, and melts in the mouth with its savoriness.
In Japan, contrary to other countries, sushi chefs are not very fond of unagi (eel) as they consider eel to oily for sushi. While eel is usually barbecued with a sauce (kabayaki), conger eel is just simmered in stock. Anago is less rich and oily than unagi. Now that unagi is getting scarce, anago is a good replacement.
Kuro-anago, a black variety, grows up to one meter and is mainly used in kamaboko fish paste.
[Anago tempura]
Photo own work.
Japanese Food Dictionary