The eel glossed as conger eel and listed as tempura seafood is anago.
Anago is the Japanese name usually used for saltwater eels, especially ma-anago, the species Conger myriaster. In Japanese cooking, it may be simmered for sushi, fried as tempura, or prepared in other seafood dishes. Its flesh is generally described as soft, mildly sweet, and less rich than that of unagi.
A common mix-up is unagi, which means freshwater eel. Unagi is especially associated with kabayaki: eel grilled and coated with a sweet soy-based sauce. Anago, by contrast, is a saltwater eel and is frequently served simmered or battered and fried. Hamo is another eel-like Japanese food fish, usually translated as daggertooth pike conger, but it is distinct from anago.
Tempura menus often include anago alongside shrimp, squid, scallop, and seasonal vegetables. The dish’s light batter is intended to preserve the delicate flavor and texture of the ingredient rather than overpower it.