Anago being farmed.

Anago (穴子, or アナゴ^?) is the Japanese word for salt-water eels, which are a seafood dish in Japan. Anago are often simmered (sushi) or deep-fried (tempura), compared to unagi (freshwater eels) which are usually barbecued with a sauce (kabayaki). Anago is also slightly less rich and oily than unagi.

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