You don’t often get the chance to eat conger Anago fish as sashimi, but you can on Tsushima Island!

Made possible by Tsushima’s fresh, thick-fleshed anago, this sashimi is delightfully firm and addictive once you try it.
Tsushima is one of Japan’s top anago fishing grounds. Feeding on high-quality shrimp, squid, octopus, and especially deep-sea sardines, the anago here grow large, thick-fleshed, and richly fatty.
And more! While “fried conger anago” usually means “tempura,” it’s also delicious as a cutlet. The crispy batter paired with the large, thick, plump conger anago is absolutely exquisite! (Sorry, no photo available)

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