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Anago (穴子 / Sea Eel)
Anago is available year-round, but best in the summer time, especially from June to mid-July when they reach three feet in length and are at their fattest. It is a classic Edomae-zushi topping that announces the arrival of the rainy season (June) in the Tokyo region.
https://www.thesushigeek.com/the-sushi-geek/2016/01/16/anago-穴子-sea-eel
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Unagi and Anago: 8 Wonderful Ways to Eat Japanese Eel | SAVOR JAPAN -Japanese Restaurant Guide-
In Japan, the eel's the thing--especially when it comes to food! Explore the culinary possibilities offered by unagi and anago, two Japanese eel varieties.
https://savorjapan.com/contents/more-to-savor/unagi-and-anago-8-wonderful-ways-to-eat-japanese-eel/
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Anago: The Underdog Eel – Umami Mart
For some reason, anago (saltwater eel) is not so popular in the States- its freshwater sister, Unagi (freshwater eel) just took the limelight and ran with it. Perhaps it's because anago is not as buttery, I'm not sure... poor anago, it's the underdog eel. But I'm telling you folks, anago is BETTER! It's just delicious
https://umamimart.com/blogs/main/anago-the-underdog-eel
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Tokyo Sushi Academy | It’s Anago Day!
Before checking the Today’s Anago Lesson, let’s learn the differences between Unagi and Anago.
https://sushischool.jp/its-anago-day-2/
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Anago Sushi, 穴子 (Saltwater Eel) — Sushi Modern
Often mistaken for its freshwater counterpart (unagi), anago is saltwater eel. As sushi, anago is never served raw, always cooked, and usually simmered in a broth made from repeated cooking of eels over time. When served, the reduced broth (called tsume) is brushed over the nigiri. Tsume replaces soy sauce entirely so the sushi instead has a sweet barbecue-like flavor.
https://sushimodern.com/sushi/anago-sushi-saltwater-eel/
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Anago VS Unagi: Here Is How They Differ | favy
Here's all you need to know about the differences between anago and unagi, two popular ingredients of Japan's traditional cuisine!
https://favy-jp.com/topics/2653
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Anago - Wikipedia
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), compared to unagi (freshwater eels) which are usually barbecued
https://en.wikipedia.org/wiki/Anago
