Odontamblyopus lacepedii

Odontamblyopus lacepedii, also known as warasubo, 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.[1] The specific name honours the French naturalist and politician Bernard-Germain-Étienne de La Ville-sur-Illon, comte de Lacépède, publisher of the 5 volume Histoire Naturelle des Poissons who is reported to have illustrated this species under the name Taenioïde Herrmannien.[2] The species is edible.

Odontamblyopus lacepedii
Scientific classification edit
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Gobiiformes
Family: Oxudercidae
Genus: Odontamblyopus
Species:
O. lacepedii
Binomial name
Odontamblyopus lacepedii
(Temminck & Schlegel, 1845)
Synonyms
  • Amblyopus lacepedii Temminck & Schlegel, 1845
  • Amblyopus sieboldi Steindachner, 1867
  • Gobioides petersenii Steindachner, 1893
  • Taenioides abbotti D. S. Jordan & Starks, 1907
  • Taenioides petschiliensis Rendahl, 1924
  • Sericagobioides lighti Herre, 1927
  • Nudagobioides nankaii T. H. Shaw, 1929
  • Taenioides limboonkengi H. W. Wu, 1931

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.

References
  1. Froese, Rainer; Pauly, Daniel (eds.) (2013). "Odontamblyopus lacepedii" in FishBase. June 2013 version.
  2. Christopher Scharpf & Kenneth J. Lazara (6 December 2017). "Order GOBIIFORMES: Family OXUDERCIDAE (a-o)". The ETYFish Project Fish Name Etymology Database. Christopher Scharpf and Kenneth J. Lazara.


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