{"id":5238,"date":"2024-05-11T08:43:52","date_gmt":"2024-05-10T23:43:52","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=5238"},"modified":"2025-10-27T16:53:35","modified_gmt":"2025-10-27T07:53:35","slug":"live-sharksucker-kobanzame","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/live-sharksucker-kobanzame","title":{"rendered":"Live sharksucker (Kobanzame)"},"content":{"rendered":"
\"A

The appearance of Live sharksucker (Kobanzame)<\/p><\/div>\n

Common name: Live sharksucker, Australian remora, Common remora, Gapu<\/span><\/p>\n

Japanese name: Kobanzame<\/span> (\u5c0f\u5224\u9bab)<\/span><\/p>\n

Taiwan common name: \u9577\u5370\u9b5a\u3001\u9577\u5370\u4ed4\u9b5a\u3001\u5370\u9b5a\u3001\u5c4e\u5370\u3001\u725b\u5c4e\u5370\u3001\u72d7\u5c4e\u5370<\/span><\/p>\n

Chinese common name: \u9ba3<\/span><\/p>\n

Korean common name: \ube68\ud310\uc0c1\uc5b4<\/span><\/p>\n

French common name: Arr\u00eate-nef<\/span>, Grand r\u00e9mora<\/span><\/span><\/p>\n

German common name: Gestreifter Schiffshalter, Gro\u00dfer Schiffshalter<\/span><\/p>\n

Spanish common name: Guaic\u00e1n, Pega, Pegador<\/span>, Pegatimon, Pegatimon<\/span><\/p>\n

Portuguese common name: Agarrador, Agarrodo, Pegador, Pegador-listado, Pegador-listado, Peixe-piolho<\/span><\/p>\n

Scientific name: Echeneis naucrates (Linnaeus,1758)<\/span><\/span><\/p>\n

Nigiri sushi detail: Live sharksucker (Kobanzame) Nigiri sushi<\/a><\/span><\/p>\n

\"A

The appearance of Live sharksucker (Kobanzame) nigiri<\/p><\/div>\n

Characteristics:<\/span><\/p>\n

Live sharksucker (Kobanzame) is distributed in temperate and tropical waters throughout the world, except in the eastern Pacific and northwestern Atlantic. Its body is elongated. The body color is blue-brown. The head has an oval sucker formed by a deformed first dorsal fin. The total length is about 80 cm. The maximum length exceeds 1 meter. Up to about 30 cm in length, it lives by adhering to large swimming fish and turtles, but as it grows, it becomes a free swimmer. Although it is named “shark,” it is not a shark species.<\/span><\/p>\n

Kobanzame is rarely marketed as a food source, but its appearance is not popular and it does not sell well. It is a tasty fish with transparent white flesh and a high umami content, which is not what one would expect from its appearance.<\/span><\/p>\n

However, it has a strong, distinctive smell, and if left unattended, the smell will cling to the meat, so the entrails need to be processed as soon as possible. It is also tasty fried or grilled, but its drawback is that it becomes hard when heated. Incidentally, the sucker part of the head is too hard to eat.<\/span><\/p>\n

Share this article<\/p>\n

<\/path><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/svg><\/span><\/a><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/div>
<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

Common name: Live sharksucker, Australian remora, Common remora, Gapu Japanese name: Kobanzame (\u5c0f\u5224\u9bab) Taiwan common name: \u9577\u5370\u9b5a\u3001\u9577\u5370\u4ed4\u9b5a\u3001\u5370\u9b5a\u3001\u5c4e\u5370\u3001\u725b\u5c4e\u5370\u3001\u72d7\u5c4e\u5370 Chinese common name: \u9ba3 Korean common name: \ube68\ud310\uc0c1\uc5b4 French common name: Arr\u00eate-nef, Grand r\u00e9mora German common name: Gestreifter Schiffshalter, Gro\u00dfer Schiffshalter Spanish common name: Guaic\u00e1n, Pega, Pegador, Pegatimon, Pegatimon Portuguese common name: Agarrador, Agarrodo, Pegador, Pegador-listado, Pegador-listado, Peixe-piolho Scientific name: Echeneis naucrates (Linnaeus,1758) Nigiri sushi detail: Live sharksucker (Kobanzame) Nigiri sushi Characteristics: Live sharksucker (Kobanzame) is distributed in temperate and tropical waters throughout the world, except in the eastern Pacific and northwestern Atlantic. Its body is elongated. The body color is blue-brown. The head has an oval sucker formed by a deformed first…<\/p>\n","protected":false},"author":2,"featured_media":5242,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[166],"jetpack-portfolio-tag":[19],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5238"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=5238"}],"version-history":[{"count":12,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5238\/revisions"}],"predecessor-version":[{"id":8060,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/5238\/revisions\/8060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/5242"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=5238"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=5238"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=5238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}