Description
アナゴ ANAGO - FRESH FARMED CONGER EEL - Conger myriaster
Location
Nagasaki
Size/Weight
0.3 - 1.0 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Anago boasts a soft, melt-in-your-mouth texture with a sweet and delicate flavor, making it a preferred choice for those seeking a refined taste.
Availability/Seasonality
Anago is best enjoyed from late spring to late summer, particularly from June to August when its fat content peaks, enhancing its flavor. However, it is available year-round.
About
Anago, or saltwater eel, is a key ingredient in Japanese cuisine. Unlike its freshwater cousin Unagi, Anago is always cooked before consumption, typically through simmering or frying. Known for its leaner, less oily profile, Anago offers a lighter taste that pairs well with various dishes. The white-spotted conger eel, commonly used for Anago, is found in the Northwest Pacific, particularly around Japan. This eel is celebrated for its role in traditional dishes like sushi and tempura, and its sustainable sourcing adds to its appeal.
Preparation
Anago is traditionally prepared by simmering it in a savory-sweet broth that enhances its natural flavors. The resulting sauce, called nitsume, is used to glaze the eel, adding depth to its taste. Alternatively, Anago can be deep-fried for tempura, providing a delightful crunch. It is also commonly served over rice or as a topping for sushi, where its delicate texture and sweet flavor are best appreciated.
Nutritional Value
Anago is a nutritious seafood option, rich in protein and essential vitamins. It contains beneficial omega-3 fatty acids, contributing to heart health and overall well-being.
Selection and Storage
When selecting Anago, look for firm, fresh pieces with a sweet aroma. Store it in the refrigerator and consume within a few days for optimal freshness. If purchasing frozen, follow thawing instructions carefully to maintain quality.
Summary
Anago offers a unique culinary experience with its sweet, delicate flavor and soft texture. Available year-round, it is a versatile ingredient in Japanese cuisine, ideal for sushi, tempura, and more. Its nutritional benefits and sustainable sourcing make it a desirable choice for seafood lovers. Enjoy Anago in its many forms and savor a taste of traditional Japanese delicacy.
Location
Nagasaki
Size/Weight
0.3 - 1.0 lbs per piece (Actual Weight May Vary)
Texture/Flavor Profile
Anago boasts a soft, melt-in-your-mouth texture with a sweet and delicate flavor, making it a preferred choice for those seeking a refined taste.
Availability/Seasonality
Anago is best enjoyed from late spring to late summer, particularly from June to August when its fat content peaks, enhancing its flavor. However, it is available year-round.
About
Anago, or saltwater eel, is a key ingredient in Japanese cuisine. Unlike its freshwater cousin Unagi, Anago is always cooked before consumption, typically through simmering or frying. Known for its leaner, less oily profile, Anago offers a lighter taste that pairs well with various dishes. The white-spotted conger eel, commonly used for Anago, is found in the Northwest Pacific, particularly around Japan. This eel is celebrated for its role in traditional dishes like sushi and tempura, and its sustainable sourcing adds to its appeal.
Preparation
Anago is traditionally prepared by simmering it in a savory-sweet broth that enhances its natural flavors. The resulting sauce, called nitsume, is used to glaze the eel, adding depth to its taste. Alternatively, Anago can be deep-fried for tempura, providing a delightful crunch. It is also commonly served over rice or as a topping for sushi, where its delicate texture and sweet flavor are best appreciated.
Nutritional Value
Anago is a nutritious seafood option, rich in protein and essential vitamins. It contains beneficial omega-3 fatty acids, contributing to heart health and overall well-being.
Selection and Storage
When selecting Anago, look for firm, fresh pieces with a sweet aroma. Store it in the refrigerator and consume within a few days for optimal freshness. If purchasing frozen, follow thawing instructions carefully to maintain quality.
Summary
Anago offers a unique culinary experience with its sweet, delicate flavor and soft texture. Available year-round, it is a versatile ingredient in Japanese cuisine, ideal for sushi, tempura, and more. Its nutritional benefits and sustainable sourcing make it a desirable choice for seafood lovers. Enjoy Anago in its many forms and savor a taste of traditional Japanese delicacy.