Anago, Saltwater Eel
Anago - Japan’s Best-Kept Fishing Secret
Have you ever excited for a hidden gem that left you pleasantly surprised?
That's exactly how I felt when I discovered a fascinating fact about my hometown, Shimane Prefecture. Known for its thriving fishing industry, this coastal town is proud of a constant supply of fresh fish, making it a seafood lover's paradise. But here's the most interesting part: Shimane Prefecture is Japan's premier hub for "Anago" or conger eel fishing.
In this blog post, I’ll share about the differences between Anago and Unagi, learn about the unique catching methods, and dive into the mouthwatering world of Anago cuisine, all with insights from Reiwa Seafoods in Hamada City.
The Anago Fishing Season
Anago is typically in season from June to August, but to protect the resource, fishing is prohibited during this period. The real action begins in mid-September, just after the "Obon" holiday in summer, when the official fishing season commences. Fall through winter is the prime time to catch Anago as they accumulate more fat during this period. The colder seawater temperatures help maintain freshness and yield plump, succulent meat. Hamada City's offshore waters benefit from the Tsushima Current, which mixes nutrient-rich cold deep-sea water with plankton, creating an ideal breeding ground for delicious seafood.
Anago vs. Unagi:
The distinctive differences between Anago and Unagi may appear quite similar, and I'll admit I wasn't entirely aware of their differences until now. Anago is born and raised in the sea, making it low in calories, high in protein, and rich in vitamin A, contributing to improved immunity. Unagi, on the other hand, is born in the sea but grows in freshwater rivers before being caught. It contains higher fat content, making it a high-calorie, high-protein delicacy. Unagi is often enjoyed in Kabayaki style, but it's never simmered. Anago, with its lower fat content, can be simmered to perfection and is also delicious when served as Sashimi.
Savoring Anago
Delicacies Anago's versatility shines in various culinary delights. You can enjoy Anago no Kabayaki (grilled with sweet and savory sauce) or simmered Anago on a warm bowl of rice for a satisfying Donburi. It also makes an excellent addition to Sushi and Tempura. For a unique twist, try enjoying Ichiya-boshi, one-night-dried Anago with a dash of Yuzu pepper—it's an absolute delight for your taste buds.
About Reiwa Seafoods:
The taste of freshness nestled just a block away from Hamada City's fishing port, Reiwa Seafoods specializes in processing freshly caught Anago and other seafood products. From the delicious Kabayaki and simmered Anago to minced products, pickled dishes, Dashi (Japanese soup stock), and canned items, they offer a wide range of savory seafood options.
Lastly:
Shimane Prefecture's fishing industry has unveiled its best-kept secret, Anago. With its distinctive taste, health benefits, and culinary adaptability, Anago offers a world of flavors waiting to be explored. Next time you find yourself in this picturesque region, make sure to savor the delicious Anago dishes and discover why this coastal gem has captured the hearts of seafood enthusiasts across Japan and beyond. Don't miss the chance to enjoy the freshest catch from the seas of Shimane!
interviewed Mr. Imada, the manager
Reiwa Seafood - www.reiwa-sf.co.jp
