Anago (穴子, or アナゴ) is the Japanese word for salt-water eels, normally referring to ma-anago (Conger myriaster).

Ma-anago are used for a seafood dish in Japan.

They are often simmered (sushi) or deep-fried (tempura),[8] compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki).

Anago is also slightly less rich and oily than unagi.

Anago has a very soft texture and sweet taste.