What is "anago"

is the Japanese word for salt-water eels, normally referred to Ma-anago ( Conger myriaster). Ma-anago are used for a seafood dish in Japan. They are often simmered ( sushi) or deep-fried ( tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce ( kabayaki). Anago is also slightly less rich and oily than unagi. Anago has a very soft texture and sweet taste.