Anago is the Japanese word for salt-water eels, normally referring to ma-anago or the white spotted conger eel. Anago is the saltwater counterpart to unagi or freshwater eel. A leaner fish than unagi, it’s light and delicate, the perfect protein for a lot of sophisticated dishes. Ready to eat it is perfect as sushi or donburi just thaw reheat in a oven or grill and brush on the desired amount of tare (you can use unagi kabayaki sauce). Also great as tempura. Each pack contains six pieces of cooked Anago fillets and weighs an average of 250gms.
