Gurukun is the Okinawan name for the double-lined fusilier, called takasago in standard Japanese. It was named Okinawa's prefectural fish on May 15, 1972. The fish is caught with large drive-in nets known as agiyaa, and was once used as bait for pole-and-line skipjack fishing. On the table it turns a vivid red, and deep-fried it can be eaten from head to tail.
Sources: pref.okinawa.jp
This moment in the journey
Fried gurukun at a local diner
For lunch I went to a local diner for a typically Okinawan set meal. First, umibudo sea grapes, with a bottle of Orion to pour alongside. I picked the crunchy little beads out of the bowl with my chopsticks.
From the chalkboard menu I chose fried gurukun, Okinawa's prefectural fish. Sashimi on a bed of ice and mozuku seaweed tempura came with it. The gurukun was fried crisp and delicious from head to tail, and the mozuku tempura was superb too.
Watch this scene on YouTube2:15
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