🍣 Anago
Anago is a type of saltwater eel commonly used in Japanese cuisine—especially in sushi. It’s quite different from freshwater eel (called unagi).
What it tastes like
- Light, soft, and slightly sweet
- Much less fatty than unagi
- Delicate texture that almost melts in your mouth
How it’s prepared
- Usually simmered or grilled
- Often brushed with a sweet soy-based sauce (similar to unagi sauce)
- Served as:
- Sushi (anago nigiri)
- Rice bowls (anago don)
Anago vs Unagi
- Anago (saltwater eel): lighter, softer, more subtle flavor
- Unagi (freshwater eel): richer, oilier, stronger taste
Is it healthy?
Yes, generally:
- Good source of protein
- Contains vitamins like A and E
- Lower in fat compared to unagi
If you’re thinking of trying it, it’s a great choice if you prefer something milder and less heavy than typical eel dishes.
