Sea eel /conger eel (anago)
Sea eel, unlike its fatty, rich tasting freshwater brother Unagi, anago is very lean with a delicate mineral flutter and engaging textural contrast which varies by cut. It is tasty done in the usual simmered sushi style but in that case i will always go for the juicy unagi instead. If you can get it fresh its definitely worth trying. I found myself noticing complex texture and flavour similarities with fugu which are of course lost when simmered or grilled and tempura is just pointless so if you see it at the sushi bar don’t hesitate to try it with a light sake, take your time and prepare to be transported to a better place. If only for a short while!