Shirauo is a small fish, we eat this by fresh, sushi, tempura in winter. This fish is eaten for a long time, Tokugawa Ieyasu too. The color is changed from clear to white as the freshness of the fish declines. There is similar fish called “Shirouo”, but this is another fish. (Shirouo is famous by eaten alive, but I have never eaten before.)
I get shirauo from fisherman friends every year. Below is the best size for fresh eating. In spring, they have eggs and become more bigger, these are delicious as tempura.