Kibinago is a small marine fish of the herring family, measuring about 10 cm in length. It is widely distributed in tropical and subtropical waters of the Indian and western Pacific Oceans. In Korea, it is called Saetjulmyeol and is mainly used as fishing bait rather than food. Kibinago only survives in clear water and dies quickly once removed, making it hard to distribute. Therefore, it is usually enjoyed only in the regions where it is caught. In Japan, major production areas include Kagoshima, Nagasaki, and Kochi prefectures. The best seasons are twice a year: from December to February when the fish becomes rich in fat, and from May to June, when it carries roe. Kibinago is best eaten raw as sashimi but is also commonly enjoyed deep-fried (karaage or tempura) or grilled after being dried.