Anago vs Unagi: what's the difference?
Anago vs Unagi: how these sushi neta differ in species, taste, texture, season, sustainability and mercury — a side-by-side guide.
| Attribute | Anago | Unagi |
|---|---|---|
| Japanese | 穴子 アナゴ · anago | 鰻 ウナギ · unagi |
| Species | Conger myriaster | Anguilla japonica |
| Texture | fluffy, delicate | tender, flaky |
| Richness | ●●●○○ | ●●●●● |
| Oiliness | ●●●○○ | ●●●●● |
| Peak season | Jun, Jul, Aug | Jul, Aug |
| Sustainability | varies | red |
| Mercury (ppm) | — | — |
| Price | $$ | $$$ |
| Beginner-friendly | Yes | Yes |
At a glance
穴子 anago
Anago
Anago is saltwater conger eel — the lighter, more delicate eel of true edomae sushi, simmered soft and brushed with sweet tsume. Not unagi.
鰻 unagiUnagi
Unagi is freshwater eel — always served cooked and lacquered with sweet kabayaki tare. Rich, tender, beloved — and, as an endangered species, ethically loaded.