Mutsugoro, or the blue-spotted mudskipper, is a bony fish belonging to the goby family. Its Japanese name is written with the characters 鯥五郎. It is easily recognized by its unusual appearance, especially its prominent eyes, which protrude from the top of its head.
Its lively movements are also distinctive. The fish can move its eyes in different directions and uses its pectoral fins to crawl awkwardly across the tidal flats. Its endearing appearance has made it a familiar creature of the Ariake Sea region.
In Japan, wild mudskippers inhabit only limited areas, principally the Ariake Sea and parts of the Yatsushiro Sea. Their meat is soft and relatively rich in fat.
Mudskipper is generally prepared as kabayaki, a style of grilling in which the fish is coated with a sweet soy-based glaze. It is important to cook the fish while it is fresh, as its flavor deteriorates after it dies.
Grilled mudskipper is one of Saga Prefecture’s traditional local dishes and has long been enjoyed as a specialty of the Ariake Sea.
For this specialty, mudskippers caught in the Ariake Sea are first prepared kabayaki-style and then slowly simmered over an extended period to make a sweet, savory preserve known as kanroni.
The long cooking process allows the fish to become exceptionally tender. Its rich, deeply satisfying flavor can be enjoyed along with the entire fish, from head to tail, as even the bones become soft.
This traditional preparation brings out the distinctive flavor of mudskipper while making the whole fish easy to enjoy. It is a memorable local delicacy that showcases the distinctive seafood culture of the Ariake Sea.