Anago (Japanese conger eel)
Anago is a bit like unagi, but anago contains less fat, so it’s leaner. This particular type is the “Golden Anago”, from the company Tsushima Suisan in Nagasaki Prefecture, Japan. It is caught in the wild, in an environment friendlier method, that catches the fully grown eels, while the immature ones slip through. Anago may be boiled, made into tempura, or fried with or without kabayaki sauce.
Note! You must heat this product, it is not for raw consumption.
Weight: ca. 90-120g
Country of origin: Japan (wild)
*Keep in freezer (-18℃)