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Nearly every fish or other sea critter is edible, but not every one of them is edible raw. Raw fish has been in fashion in the West for some time, but sushi and sashimi have been part of Japanese cuisine for centuries. When making either at home, it's best to follow their lead so you know which fish you can safely eat raw.
Anago are saltwater eels, somewhat similar in taste and texture to unagi (freshwater eel). The best anago are caught near Haneda in Tokyo Bay. Anago is used for sushi, where it is usually boiled to get rid of excess oil, and then roasted and covered with a sweet sauce.
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The restaurant preparation of fugu is strictly controlled by law in Japan and several other countries, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish. Domestic preparation occasionally leads to accidental death. Fugu is served as sashimi and chirinabe.