Kisu is called “sand-borer,” “smelt-whiting” in English. It is very popular fish in Japan and the meat of this fish is soft and not fatty. Besides grilling it with salt, it is eaten as sashimi, as tempura and fried in breadcrumbs. With tempura, the goal is to achieve a lacy, golden effect with the deep-fried coating, not a thick, armor-like pancake casing.
Specifications • Manufacturer: Pacific Paradise • 25 pieces, 19.4oz (545g) • Country of Origin: Vietnum