Salangichthys microdon is a small, translucent fish species in the family Salangidae, commonly known as icefish or noodlefish, and widely distributed in coastal and estuarine waters of East Asia, including Japan, Korea, and China. The genus name Salangichthys derives from Greek roots relating to slender fish forms, while the species epithet microdon comes from Greek mikros (“small”) and odous (“tooth”), referring to its very small or reduced teeth. In Japan, it is commonly called shirauo (白魚), meaning “white fish,” a name reflecting its delicate, almost transparent body.

This species inhabits brackish and coastal marine environments, often migrating into rivers and estuaries during spawning seasons. It has an elongated, nearly transparent body lacking scales, with a soft texture and minimal pigmentation, adaptations that help it blend into its environment. Due to its small size and fragile structure, it is typically harvested using fine nets and handled carefully to preserve its form.

Salangichthys microdon is highly valued in Japanese cuisine for its delicate texture and subtle flavor. It is often consumed raw as odorigui (“dancing eating”), where live fish are eaten immediately after serving, or lightly blanched and served with vinegar or soy-based sauces. It may also be used in soups, tempura, or as a seasonal delicacy associated with spring. Because the fish is eaten whole, including bones and internal organs, it provides a concentrated source of nutrients.

Nutritionally, Salangichthys microdon is rich in protein and provides calcium due to the consumption of the entire fish body. It also contains small amounts of omega-3 fatty acids and trace minerals such as phosphorus. Bioactive compounds include small peptides and amino acids released during digestion, which may contribute to umami flavor and potential physiological effects such as antioxidant activity in experimental contexts.