kibinago (silver stripe round herring) are these small mini-fish, often to small to cut them. So frying is the way to go. I’ve seen addition of aonori seaweed for frying and retained the idea.
Rinse the fish. Sprinkle salt and pepper. Heat frying oil. Mix flour, potato starch and aonori (seaweed flakes).
Pass the fish in the mix of flours and fry. Add a little more aonori on top.
Eat them whole, so you intake all the calcium in the bones.
Sides : lettuce with black rice vinegar, sesame carrots, salted goya (bitter squash) and polished germinated rice.