Awaji Island Boiled Shirasu 淡路島香甜吻仔魚
Shirasu is a Japanese word that typically refers to the boiled and partially dried fry of sardine. The tiny little fish are popular as a topping on rice, or used as an ingredient in various dishes. To be considered shirasu, the fish should be less than 2cm in length. The term is used almost exclusively to refer to sardine fry, however, the word can also be used more broadly to refer to the fry of herring, sweetfish, conger eel, and others as well. Freezer storage is preferred. Once defrost should finish it within 4 days.