Ratings

So far, we have tried and enjoyed almost all forms (fresh, canned, dried) of this intensely flavorful, salty, powerful tiny fish: toppings on salads & pizza, sauteed into veggies & sauces or steeped into umami broths and cooked into soups & carousals, always the whole fish with head and bones. But, yet to try it as a fermented form; anybody got suggestions on where to buy and how to prepare/serve it too?

6/9/2026

I didn't know how much, both widespread and diverse its use is in so many foods and drinks, nor how beneficial it is to everybody from food producers to consumers, while also critically important in making food/drink so deliciously enjoyable, in addition to the health upsides vs low downsides for most people too.

5/10/2026

5/3/2026

Cautions for those more health-conscious and especially with dietary related conditions such as diabetes, etc, to be explained and expanded upon should be continued; beyond mere generic definitions, such as "according to more up-to-date data, which suggests that this additive is "more like sugar or even worse" and why" ... etc.

5/2/2026