It’s unagi, Japanese freshwater eel on the left and anago, saltwater eel on the right. Unagi has more fat, it’s softer, it’s more expensive, and generally the default choice. Anago can be crispier if they leave it in the toaster oven long enough. (internet photo)
Ann and I always enjoy our June Happy Birthday Sushi Extravaganza and often it turns into July before we have a chance. One of Ann’s previous colleagues, Zenaida, joined us too. Ann always gets eel for last order and now we know which is which!