Conger Eel

Although the best season for conger eel (anago) differs by region, the belly becomes golden and the flavors lighten during the July rainy season. Anago, which are extremely difficult to fillet, live in seawater, and should not be confused with freshwater eels (unagi). Anago fatten up and the flavor becomes more intense between autumn and winter. Broiled anago is a signature dish at edomaezushi restaurants.

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