Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried , [8] compared to unagi (freshwater eels) which are usually barbecued with a sauce . Anago is also slightly less rich and oily than unagi.

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2 天之前 · Anago and Unagi may seem similar, but they’re actually different. Anago is saltwater eel, while Unagi is freshwater eel. Anago has a milder taste and less fat, compared to Unagi’s richer flavor and oilier texture. Anago is usually served as sushi. Unagi is usually cooked as a standalone dish with sauce or soup.

2020年10月13日 · Simply put, unagi is freshwater eel, whilst anago is saltwater eel. When eaten anago usually refers to the white spotted conger eel, which can be found widely spread across the Northwest Pacific.

日本人经常吃的那种穴子其实是“真穴子”（マアナゴ，ma anago），中文称星康吉鳗或繁星糯鳗（Conger myriaster），来自鳗鲡目糯鳗科 康吉鳗属 。 因为真穴子是日本最具代表性的穴子，所以很多时候就直接以“穴子/アナゴ”指代真穴子了。

2021年8月10日 · Anago sushi might live in the shadow of unagi, but it’s a fish to know. It has many of the same great attributes of freshwater eel, but without the sustainability red flags. This post covers all things anago. Learn about the species, popular dishes, how anago is prepared, and beverages to pair with it.

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星鰻日文是「穴子 (Anago)」，也寫作「あなご (Anago)」，羅馬拼音為 anago。 與常見的鰻魚（うなぎ，unagi）相比，穴子體型短胖圓潤，呈淺棕色帶白色斑點，尾部尖銳，上顎略微突出，口感緊實有彈性，風味清淡爽口，油脂少，適合壽司、天婦羅等料理。

2024年11月1日 · Anago, also known as conger eel, is a hidden gem of traditional Japanese cuisine. With its delicate texture and mild flavor, anago offers a unique dining experience, and though it’s often compared to unagi (freshwater eel), those in the know understand that it …