Kingdom Animalia Family Gobiidae Genus Odontamblyopus Phylum Chordata Rank Species | Order Perciformes Subfamily Amblyopinae Scientific name Odontamblyopus lacepedii Higher classification Odontamblyopus | |
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Similar Boleophthalmus pectinirostris, Odontamblyopus, Barnea dilatata, Gobioidei, Goby | ||
warasubo odontamblyopus lacepedii
Odontamblyopus lacepedii is a species of eel goby found in muddy-bottomed coastal waters in China, Korea and Japan. This species excavates elaborate vertical burrows up to 90 centimetres (35 in) long in the sea bed. This species can reach a length of 30.3 centimetres (11.9 in) SL.
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As food
Warasubo is a popular dish in cities around the Ariake Sea in Japan, used to boost tourism. Warasubo can be hung by the head and dried, added to miso soup, or eaten as sashimi. They are prepared in the ikizukuri method, or "prepared alive". If hung and dried, it can be placed in sake to give it a fishy flavour. But first, it must be tenderized to release the flavor. This is also required to eat dried warasubo by itself.
In Korea, this fish is commonly referred to as gaesogeng (개소겡), with the regional designation daegaengi (대갱이) more frequently used in culinary contexts. It is particularly celebrated as a regional delicacy in southern Korea, notably in locations such as Suncheon (순천), Beolgyo (벌교), and Haenam (해남). The dried form of this fish, known as daegaengi po (대갱이포), is a traditional food item, often seasoned with chili, soy sauce, and a variety of spices to create daegaengi muchim (대갱이무침).