Schools of Japanese sardines that join smacks of jellyfish and are caught in a net without being damaged by the net are called gintsuki.
These top grade sardines comprise only an extremely small part of overall fish hauls, approximately 0.5%. Freshly caught gintsuki fished off of a small island in the Seto Inland Sea are first boiled, then the head and guts of each one are carefully removed.
They are then roasted to produce the best, additive-free dried sardines.
Expert’s comment: It goes without saying that these sardines produce a great broth, but try eating them straight from the package. Crispy and savory, they are completely free of a bitter flavor or smell. The more the sardines are chewed, the more flavor is released. They make an excellent snack or dish to have with a drink. Or try them as a topping for pasta or salad. (Yukiko Ishimura, Space Coordinator, Supervisor at Kuruminoki Ltd.)
Manufacturer: Yamakuni in Kanonji, Kagawa Prefecture (paripari-irico.com/priducts/ paripari.html)
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