x-no-archive: yes

Anago: Slightly more "evolved" fish, has ossified bones. Breeds in
brackish waters, lives adulthood in the sea. Not cultured-scientific
data totally lacking.

Unagi: Less evolved fish, has cartilage instead of bones. Breeds in
sal****er, lives adulthood in freshwater. Cultured-some scientific data
existing, but not complete. Baby eels currently imported from U. S.
(Atlantic), Europe, plus few others shipped to China and/or Japan for
growouts.

Chinese unagi vs. Japanese unagi: Price and taste different due to
different feed formula and labor. Usual cost of Japanese origin,
cultured vacuum packed unagi = 3 - 4X the cost of Chinese origin.

Bon Gusto,

Walter Rhee

Walter wrote on 27 Aug 2005 11:23:02 -0700:

WR> Anago: Slightly more "evolved" fish, has ossified bones.
Breeds
WR> in brackish waters, lives adulthood in the sea. Not
WR> cultured-scientific data totally lacking.

WR> Unagi: Less evolved fish, has cartilage instead of bones.
Breeds
WR> in sal****er, lives adulthood in freshwater. Cultured-some
WR> scientific data existing, but not complete. Baby eels
WR> currently imported from U. S. (Atlantic), Europe, plus few
WR> others shipped to China and/or Japan for growouts.

According to Robb Satterwhite in "What's What in Japanese
Restaurants", the anago is the conger eel. If so, it used to be
common enough in Europe and I believe there is a Pacific
variety. It's scientific name is Conger conger or Conger
oceanicus and it's rather a big pugnacious fish with big sharp
teeth. I wonder if the anago is like that. I'm just asking for
interest since I'm not really very fond of eating any form of
eel.

James Silverton.
Potomac, Maryland.

> Walter wrote on 27 Aug 2005 11:23:02 -0700:
>
> WR> Anago: Slightly more "evolved" fish, has ossified bones.
> Breeds
> WR> in brackish waters, lives adulthood in the sea. Not
> WR> cultured-scientific data totally lacking.
>
> WR> Unagi: Less evolved fish, has cartilage instead of bones.
> Breeds
> WR> in sal****er, lives adulthood in freshwater. Cultured-some
> WR> scientific data existing, but not complete. Baby eels
> WR> currently imported from U. S. (Atlantic), Europe, plus few
> WR> others shipped to China and/or Japan for growouts.
>

An itamae told me that while he tries to use Japanese anago when he
can, there are times when select anago shipments come from Korea.

James Silverton wrote:
> Walter wrote on 27 Aug 2005 11:23:02 -0700:
>
> WR> Anago: Slightly more "evolved" fish, has ossified bones. Breeds
> WR> in brackish waters, lives adulthood in the sea. Not
> WR> cultured-scientific data totally lacking.
>
> WR> Unagi: Less evolved fish, has cartilage instead of bones. Breeds
> WR> in sal****er, lives adulthood in freshwater. Cultured-some
> WR> scientific data existing, but not complete. Baby eels
> WR> currently imported from U. S. (Atlantic), Europe, plus few
> WR> others shipped to China and/or Japan for growouts.
>
> According to Robb Satterwhite in "What's What in Japanese Restaurants",
> the anago is the conger eel. If so, it used to be common enough in
> Europe and I believe there is a Pacific variety. It's scientific name is
> Conger conger or Conger oceanicus and it's rather a big pugnacious fish
> with big sharp teeth. I wonder if the anago is like that. I'm just
> asking for interest since I'm not really very fond of eating any form of
> eel.
>
> James Silverton.
> Potomac, Maryland.

Anago is Conger myriaster, per some Japanese-language sites I surveyed
for my Sushi fish glossary.

Unagi usually Anguilla japonica.

"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
> Walter wrote on 27 Aug 2005 11:23:02 -0700:
>
> WR> Anago: Slightly more "evolved" fish, has ossified bones.
> Breeds
> WR> in brackish waters, lives adulthood in the sea. Not
> WR> cultured-scientific data totally lacking.
>
> WR> Unagi: Less evolved fish, has cartilage instead of bones.
> Breeds
> WR> in sal****er, lives adulthood in freshwater. Cultured-some
> WR> scientific data existing, but not complete. Baby eels
> WR> currently imported from U. S. (Atlantic), Europe, plus few
> WR> others shipped to China and/or Japan for growouts.
>
> According to Robb Satterwhite in "What's What in Japanese
> Restaurants", the anago is the conger eel. If so, it used to be
> common enough in Europe and I believe there is a Pacific
> variety. It's scientific name is Conger conger or Conger
> oceanicus and it's rather a big pugnacious fish with big sharp
> teeth. I wonder if the anago is like that. I'm just asking for
> interest since I'm not really very fond of eating any form of
> eel.
>
> James Silverton.
> Potomac, Maryland.

I have seen the Conger eels of Europe, in Wales and in he Mediterranean.
They can get absolutely enormous.
I have also seen conger eels plenty of times in scuba diving off NY and NJ.
These atlantic conger eels are not the same as the "Anago" of Japan.
The Anago is a less "pugnacious fish" and not too large. In fact the normal
eel, unagi gets bigger than the average Anago.
M

I did a little searching and came up with
http://www.ochef.com/652.htm

It is again stated that the anago is a Japanese conger eel.
...................................
Q. What is the anago?

A. Anago is the Japanese word for conger eel, which is popular
both in sushi and grilled with a sweet basting sauce (kabayaki).



Unlike the Atlantic and Mediterranean conger eels (conger
oceanicus and conger conger), which can grow to almost 10 feet
in length and weigh 170 pounds, the Pacific conger eel (conger
myriaster) rarely grows beyond 3-1/2 feet in length and a few
pounds. Anago live in the western North Pacific around Japan,
the Korean peninsula and in the East China Sea, and is also
farmed extensively in Japan.

.........................................



A "small" conger eel does fit with others have said especially
Geoff who also gave the species name as Conger myriaster and
there are very many species of conger eel.



James Silverton.

"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
> I did a little searching and came up with
> http://www.ochef.com/652.htm
>
> It is again stated that the anago is a Japanese conger eel.
> ..................................
> Q. What is the anago?
>
> A. Anago is the Japanese word for conger eel, which is popular
> both in sushi and grilled with a sweet basting sauce (kabayaki).
>
>
>
> Unlike the Atlantic and Mediterranean conger eels (conger
> oceanicus and conger conger), which can grow to almost 10 feet
> in length and weigh 170 pounds, the Pacific conger eel (conger
> myriaster) rarely grows beyond 3-1/2 feet in length and a few
> pounds. Anago live in the western North Pacific around Japan,
> the Korean peninsula and in the East China Sea, and is also
> farmed extensively in Japan.
>
> ........................................
>
>
>
> A "small" conger eel does fit with others have said especially
> Geoff who also gave the species name as Conger myriaster and
> there are very many species of conger eel.
>
> James Silverton.

Yes, there are many species of Conger eels. Here are some photographs that
show
the difference between the Atlantric Conger and the Anago.

Atlantic conger eels:

http://web.ukonline.co.uk/aquarium/pages/conger.html
http://www.njscuba.net/biology/sw_fish_bottom.html

Anago in Japan:
http://www.miyajima.or.jp/gurumet/anago.htm
http://www.uonotana.or.jp/fish/rg/rg...rds=1&id=20007
http://www.pref.kagawa.jp/suisan/htm...nago/anago.htm

Size difference:
Here a 90cm 1.5kg "Big Anago" caught by a 4th grader in Japan.
http://www.morioka-times.com/news/0410/04/04100409.htm

Here 50lb plus atlantic conger eels.
http://www.britishcongerclub.org.uk/album/photos3.htm
http://www.tarkaseatrips.com/gallery/2003-Summer%20Corporate/Kevin's_72lb_reef_conger_eel.jpg

BTW, when I was in Wales I asked about the taste of these very big Atlantic
conger eels,
and the responses I got ranged from "bearable" to "bad". Seemed like they
were a popular
target for fishing because of size rather than culinary value.
M

"Dan Logcher" > wrote in message
...
> Musashi wrote:
> > BTW, when I was in Wales I asked about the taste of these very big
Atlantic
> > conger eels, and the responses I got ranged from "bearable" to "bad".
>
> The 2' one I caught tasted pretty good, grilled and tempura'd.
>
> --
> Dan

I'd imagine there might be a taste difference
between a 2ft conger and a 6ft one?
M

On Mon, 29 Aug 2005 15:22:43 -0400, Dan Logcher
> wrote:

>Musashi wrote:
>> BTW, when I was in Wales I asked about the taste of these very big Atlantic
>> conger eels, and the responses I got ranged from "bearable" to "bad".
>
>The 2' one I caught tasted pretty good, grilled and tempura'd.

Man, that sounds good. Please explain the method you used. Grilled
until half cooked? and then dipped and fried in what kind of oil?

On Mon, 29 Aug 2005 16:40:58 -0400, Dan Logcher
> wrote:

>Norman Leonski wrote:
>> On Mon, 29 Aug 2005 15:22:43 -0400, Dan Logcher
>> > wrote:
>>
>>
>>>Musashi wrote:
>>>
>>>>BTW, when I was in Wales I asked about the taste of these very big Atlantic
>>>>conger eels, and the responses I got ranged from "bearable" to "bad".
>>>
>>>The 2' one I caught tasted pretty good, grilled and tempura'd.
>>
>>
>> Man, that sounds good. Please explain the method you used. Grilled
>> until half cooked? and then dipped and fried in what kind of oil?
>
>I took it to a sushi bar and gave it to the itamae. He said he couldn't
>serve it raw so he gave it to the kitchen chef who cleaned, fileted and
>cooked it for me (for free). I gave him a nice tip in hand. It came served
>with a brownish dipping sauce, something like hoisin.

Lucky you!

How would I catch one on purpose? There are many fresh water lakes
near me and I have a very good Itamae who knows how much I like eel.

Is fresh water eel better than salt water eel? I don't know what it is
that I've had. I don't know all the words. It says "eel" on the menu.

On Mon, 29 Aug 2005 17:35:30 -0400, Dan Logcher
> wrote:

>Norman Leonski wrote:
>>
>> Lucky you!
>
>Its good to be a regular
>
>> How would I catch one on purpose? There are many fresh water lakes
>> near me and I have a very good Itamae who knows how much I like eel.
>
>This was sal****er, and by accident. I've caught a bunch of different
>things while fishing in my spot. My target fish is Striped Bass, but I've
>also caught dogfish, skate, eel, crab, lobster, porgy I think, and even
>a scallop (it clamped on to the hook and wouldn't let go).
>
>> Is fresh water eel better than salt water eel? I don't know what it is
>> that I've had. I don't know all the words. It says "eel" on the menu.
>
>I prefer freshwater eel, unagi to the sal****er variety.. But if its
>free, I'll eat it. Heh heh.

Are any fresh water eels bad to catch? Can any be eaten?

Dan wrote on Mon, 29 Aug 2005 17:35:30 -0400:

DL> Norman Leonski wrote:
??>>
??>> Lucky you!

DL> Its good to be a regular

??>> How would I catch one on purpose? There are many fresh
??>> water lakes near me and I have a very good Itamae who
??>> knows how much I like eel.

DL> This was sal****er, and by accident. I've caught a bunch
DL> of different things while fishing in my spot. My target
DL> fish is Striped Bass, but I've also caught dogfish, skate,
DL> eel, crab, lobster, porgy I think, and even a scallop (it
DL> clamped on to the hook and wouldn't let go).

??>> Is fresh water eel better than salt water eel? I don't
??>> know what it is that I've had. I don't know all the words.
??>> It says "eel" on the menu.

DL> I prefer freshwater eel, unagi to the sal****er variety..
DL> But if its free, I'll eat it. Heh heh.

Aren't they the same eels in different phases of their life
cycles? I think there is a critter called a loach that could be
described as a fresh water eel but I've never knowingly eaten
one.

James Silverton.

On Mon, 29 Aug 2005 17:52:40 -0400, "James Silverton"
<not.jim.silverton.at.comcast.net> wrote:

>Dan wrote on Mon, 29 Aug 2005 17:35:30 -0400:
>
> DL> Norman Leonski wrote:
> ??>>
> ??>> Lucky you!
>
> DL> Its good to be a regular
>
> ??>> How would I catch one on purpose? There are many fresh
> ??>> water lakes near me and I have a very good Itamae who
> ??>> knows how much I like eel.
>
> DL> This was sal****er, and by accident. I've caught a bunch
> DL> of different things while fishing in my spot. My target
> DL> fish is Striped Bass, but I've also caught dogfish, skate,
> DL> eel, crab, lobster, porgy I think, and even a scallop (it
> DL> clamped on to the hook and wouldn't let go).
>
> ??>> Is fresh water eel better than salt water eel? I don't
> ??>> know what it is that I've had. I don't know all the words.
> ??>> It says "eel" on the menu.
>
> DL> I prefer freshwater eel, unagi to the sal****er variety..
> DL> But if its free, I'll eat it. Heh heh.
>
>Aren't they the same eels in different phases of their life
>cycles? I think there is a critter called a loach that could be
>described as a fresh water eel but I've never knowingly eaten
>one.
>
> James Silverton.

Are there no eels that never see salt water? Like in a fresh water
lake with no access to salt water?

Norman wrote on Mon, 29 Aug 2005 17:55:23 -0400:

??>> Aren't they the same eels in different phases of their
??>> life cycles? I think there is a critter called a loach
??>> that could be described as a fresh water eel but I've
??>> never knowingly eaten one.
??>>
??>> James Silverton.

Norman>> Are there no eels that never see salt water? Like in a
fresh water lake with no access to salt water?

No idea but, as I have said I don't really like eel! Perhaps
someone else knows the answer.

James Silverton.

"James Silverton" <not.jim.silverton.at.comcast.net> wrote in message
...
> Norman wrote on Mon, 29 Aug 2005 17:55:23 -0400:
>
> ??>> Aren't they the same eels in different phases of their
> ??>> life cycles? I think there is a critter called a loach
> ??>> that could be described as a fresh water eel but I've
> ??>> never knowingly eaten one.
> ??>>
> ??>> James Silverton.
>
> Norman>> Are there no eels that never see salt water? Like in a
> fresh water lake with no access to salt water?
>
> No idea but, as I have said I don't really like eel! Perhaps
> someone else knows the answer.
>
> James Silverton.
>

The regular eels (unagi) spawn in certain locations in the ocean and return
to rivers to live their adult lives.
The males tend to live closer to the sea, mouths of rivers where the water
can be salt or brackish. The females,
which get larger, tend to go farther upstream into freshwater. The eel
because of it's slimy coating and ability to
last outside of water for some time, is capable to crossing even wet grass
to get to bodies of water. Hence, eels
can be found sometimes in the tiniest streams and landlocked ponds.
I have caught regular "eels" both in sal****er as well as in freshwater.
M

I've seen eels caught from the Hudson River at around 110 Street in
NYC. I've had eels in Brooklyn Chinese style cooked in wine. It was
excellent the first time. The second time was not as good probably
because we order more than we can eat.

Eel in sushi taste good to me only with the sauce. I even like plain
rice with that sauce.

"James" > wrote in message
ups.com...
> I've seen eels caught from the Hudson River at around 110 Street in
> NYC. I've had eels in Brooklyn Chinese style cooked in wine. It was
> excellent the first time. The second time was not as good probably
> because we order more than we can eat.
>
> Eel in sushi taste good to me only with the sauce. I even like plain
> rice with that sauce.
>

I think there is a NY State DEC advisory against eating eels from the
Hudson.
I've never had eel in any Chinese restaurant, maybe because sometimes I see
eels kept
in fishtanks near the entrance in restaurants in Chinatown and they don't
look very
healthy. Many people like the taste of the Unagi no Tare (eel sauce)
and can knock off several bowls of rice with that sauce alone. I use to do
that
when I was a kid. In Japan eel can be served without the sauce, it is called
shirayaki (white-grilled) and is eaten with soy sauce and wasabi. But I
don't see that
here in the US. Ages ago I ate eel in Rome Italy and I wished I had the
unagi sauce
so I know what you mean.

M

James wrote:
> Eel in sushi taste good to me only with the sauce. I even like plain
> rice with that sauce.

Yeah, I bought a bottle of tare sauce for my wife who likes it on
rice also.

I've had unagi at some places that don't put tare on it.

--
Dan