chirimen-jako/shirasu

[prasantrin]

Pate? Sounds different.

It isn't really a pate, but in the Philippines they call it "pate". It's more like a dip (but not really a dip, either).

From http://bucaio.blogspot.com/2005/09/blog-party-tiki.html , you cook some garlic and ginger in a little vinegar (Filipino coconut vinegar, preferably), then you add the chirimen. Cook them for a bit, then put in a container and top with olive oil. It's really very delicious, but the woman I met in the Philippines who makes it says the chirimen ("dulong") have to be very very fresh--practically translucent.

[Blether]

It sounds good - as do spring onion soda crackers

January is high season for fresh shirasu, isn't it ? I think that's when people seek them out at Enoshima fishmongers.

[prasantrin]

Here's a picture. In this version, the dulong is minced, but you can also find it served with whole dulong. At this party we went to, they had this dulong pate and a duck and chicken liver pate as appetizers. The duck and chicken liver pate was amazing, but everyone raved about the dulong. Apparently it's difficult to get good really fresh dulong, so it's extra special when it's served to you.

I'll keep an eye out for the chirimen in January. I wonder if I'll have better luck if I go out to Nishinomiya port to the fish wholesalers. It might be an interesting trip!

[helenjp]

I have bought them at that time of year to make a nostalgic "shirasu" dish from my country too- white bait fritters! They are always quite pricey, and not easy to find. They aren't white, either, but quite glassy.