Anago is the Japanese word for salt-water eels, which are a seafood dish in Japan. Anago 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.The best anago are caught near Haneda in Tokyo Bay. Anago is used for sushi, where it is usually boiled to get rid of excess oil, and then roasted and covered with a sweet sauce. Although precooked unagi is available at Japanese markets, anago is rarely available.
Anago used also for tempura...
New Hatchin also carrying this kind of fishes anyways...
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