A Monster from Kesennuma
Hello everyone! This is Sushi Hatake.
On December 19th, 2025, a 2.26kg conger eel — over 1 meter long — arrived from Kesennuma.
Even for someone like me who handles anago daily, I did a double-take. Compared to a regular conger eel, this thing looked like a different species altogether.
Is “Bigger = Blander” Really True?
People often say “bigger fish, blander taste.”
But this giant anago? Loaded with fat. Kesennuma anago is known for being fatty, but I never expected this level of richness at this size.
However, there’s one unavoidable issue with large anago: the bones.
Bones that go unnoticed in regular anago become noticeable at this size. So I remove them one by one with tweezers. It’s tedious work, but skip it and you’ll ruin the texture.
A Left-Handed Chef’s Struggle: Why Was I the Only One Crushing the Gallbladder?
Here’s something you probably won’t read anywhere else.
When I first started filleting anago, I kept crushing the gallbladder every single time.
*That’s the small green sac located just below the head.
Crush the gallbladder, and the bitter taste spreads through the flesh — ruining everything. Other chefs had no problem. So why was I the only one struggling?
Then one day, it hit me.
I’m left-handed.
Right-handed and left-handed chefs move their blades in opposite directions. But the fish’s internal organs are always in the same position. For a left-handed chef, the blade moves toward the gallbladder side.
This is based on my own experience, but if you’re left-handed and filleting anago, be conscious of where the gallbladder sits. Start just beside the pectoral fin, insert the knife deeply (on the head side of the gallbladder), and keep the blade steady until you can feel it with your finger.
“Please Bring It to Your Mouth”
I prepared this giant anago as ni-anago (simmered conger eel).
First-timers are always amazed.
The flesh is so fall-apart tender it practically crumbles. It’s on a completely different level from regular anago. That’s why I serve each piece on a small plate and give everyone a heads-up:
“Please bring it to your mouth.”
If you try to pick it up with chopsticks like regular sushi, it’ll fall apart. That’s how melt-in-your-mouth tender it is.
Experience Authentic Edomae Anago in Tokyo
This giant anago yielded 40 to 60 pieces.
I’ve served it at Sushikawa and at private catering events. It’s not something that comes in regularly, so if you get the chance to try it, consider yourself lucky!
Looking for private sushi catering or a hands-on sushi experience in Tokyo? Leave it to Sushi Hatake!
Enjoy authentic Edomae sushi at your home or event venue.
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