Arctoscopus japonicus

Arctoscopus japonicus is a kind of edible fish, which can be boiled, roasted, squeezed, salted or made into fish sauce.
Because Japanese fork-toothed fish will accumulate and lay eggs in large numbers, many eggs are often washed ashore, and the law stipulates that the eggs of Japanese fork-toothed fish on the coast can not be collected except for scientific research purposes, so most of the eggs available for food come from the abdomen of the captured female fish.
Japanese fork-toothed fish is scaleless, with few bones and easy to peel off its spine. It is often stewed or barbecued after only cutting off its head. When baking fresh fork-toothed fish, first break the bone in the tail, and then easily peel off the entire spine from the head and eat it.
Fresh Japanese fork-toothed fish can be eaten with soy sauce after boiling, or boiled into fork-toothed fish soup. The fork-toothed fish should be put in at last, otherwise it will be easy to boil.
The fork-toothed fish is salted and fermented. The filtered fish sauce is called salted fish sauce or salted fish sauce. It is boiled with fork-toothed fish, vegetables, tofu and other ingredients to make "salted fish sauce pot".
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