What kind of animal is this? How to eat it?

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Clamfish, jumping fish. . . The flesh of the mudskipper is delicious, tender, and smooth to the taste; it is rich in protein and fat. That’s why the Japanese call it the \"sea ginseng.\" Especially during winter, the meat of the mudskipper is fatty yet mild in flavor, which is why there is a saying that \"in winter, mudskippers rival river eels in quality.\" There are various ways to cook mudskippers, such as stewing, braising, frying, making soup with them, or drying them into fish jerky. People in the Ningbo area of China often make soup by combining razor clams with tofu and bamboo shoot slices; adding ham or shiitake mushrooms makes it even more delicious. “\"Oolong (mudskippers) and Ming Baiyu (tofu)\\" is a famous dish, whose preparation method is similar to that of loaches in tofu. Flavor of the dish: Salty and savory. Main cooking method: Stewing. Main ingredients: Seafood. Time required: One hour. Difficulty level: Easy. Tools/ingredients: Mudskippers, ginger, garlic, scallions. Steps: Wash the fish and marinate it in a little salt and wine for 10 minutes. Heat the pan and pour in oil; once the oil is 70% hot, add the fish and fry it on both sides briefly. 　Add the chopped ginger and garlic. Add wine, then add water. 　Transfer to a casserole and simmer over low heat once the water boils. 　Cook for half an hour, sprinkle with green onions, and it’s ready to eat.