Wild
Anago (Conger Eel) is one of the great sushi fish of the Edomae tradition — a saltwater eel that offers a lighter, more refined alternative to the richer freshwater Unagi. Its cream-colored, silky flesh has a subtle sweetness that has made it a cornerstone of Tokyo-style sushi for over 200 years.
The finest Anago comes from Tokyo Bay (Haneda-Anago) and the Seto Inland Sea, particularly around Tsushima and Hyogo. The best specimens are lean, tender, and have skin so delicate that it dissolves on the tongue after proper simmering (nitsume) and glazing.
Advance Intertrade sources Anago from trusted suppliers in western Japan, offering both fresh whole fish and pre-cooked/glazed forms. The classic Edomae preparation — simmered in sweet dashi soy broth and glazed with reduction sauce — is our specialty for export.
The definitive Edomae sushi topping — pre-simmered in dashi, glazed with tsume sauce, and draped over rice for an unforgettable melt-in-mouth experience.
Anago tempura is a beloved dish — the long fillets are stretched out during frying, creating an impressive presentation with light, delicate flesh.
Hiroshima specialty — grilled anago fillets over seasoned rice, one of Japan's regional culinary treasures.
Simply grilled without sauce — the pure, delicate flavor of the eel shines through, dipped in wasabi-shoyu.
| Size | Grade | Common Use |
|---|---|---|
| 80–120g | Small | Sushi (single-piece nigiri) |
| 120–200g | Medium | Sushi, tempura — most popular |
| 200–300g | Large | Anago meshi, unadon-style bowls |
| 300g+ | Jumbo | High-end preparations, whole fillets |
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