Interesting! I ate a fish eye once at a Cantonese restaurant, and now I’ve done that and don’t have to do it again.
The shirasu eyes are so small they don’t even register for me.
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Yeah, generally with these these small fish, you don’t have any ‘nasty bits’ per se. Bones and all these just all combine into one bite.
By chance, I had purchased frozen hotaru-ika ("firefly squid) and made sure to use them up last night. My first time trying them, though I’ve had a lot of squid before. These things are maybe the size of your thumb or small. To prep, step one - take the two eye balls out. Also had to remove the beak and the small piece of cartilage in their body. They were delicious though!
I’ve had firefly squid in restaurants, and I agree, good stuff. Here is a terrible picture of a bowl of udon with firefly squid that I had this past April.
I prefer to outsource the eye removal. But I’ve de-beaked plenty of squid.
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Haha, yes. The ones I had were pre-cooked a bit, so at least the eye balls were firm tiny white beads at that point. A little easier to work with than the raw, squishier ones and with that eyeball staring back. 
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This is so interesting!!! I would love to try this…
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Hi- happy new year! I wish your posts were responded to more, I love learning about gardening in India and Sri Lanka- actually, all of Asia. I’m glad you post here.
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Happy New Year to you too! I will try to post more photos here 
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Yes! Agreed. 
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And now I’m done.
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Here are some new ones. The third one you have to identify by the shape of the tree and the flowers. Its leaves are not in the photo.
I think this set is very easy but no cheating please. No Googling.
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Stumped! I live in the NW Rockies, we don’t see much tropical flora here.
I’d hazard a guess #1 is a type of mimomosa? #2 large leaves protecting a stem or vine and #3 has some kind of nut or fruit? Thanks for the challenge!
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First one is not mimosa. Not even close.
Second one has a flower that has one of the sweetest smells that spreads for miles in a quiet night. But it’s not the flowers it’s known for.
Third one is known only by those who know it well. It has a fruit that’s a delicacy when cooked, but I doubt anyone here has eaten it.
I’m sure someone is going to get at least one correct.
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Hmmm. Curious about what that means! Is it considered a tree? Not the same genus? I think what we call Mimosa in California is the invasive Albizia julibrissin. Isn’t there also something called “Tree of Heaven”? Or maybe that one whose leaves close up as in prayer when you touch them? This is what is called “looseness of associations” in Psychiatry! 
I don’t think the leaves in the picture are alternating. Are they opposite?
This is fun! The local community college is offering a class on plant identification this semester.
Oops! Just saw the part about googling. I did Google the leaf arrangement of Albizia. Something didn’t seem quite right in the picture. I think Mimosa has some reddish speckling too.
I can’t make out the fruit in picture. The second plant certainly look “tropical”, but that’s all I’ve got.
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The first one looks like tamarind; but, there are no pods.
#2 Morinda? Hard to identify without fruit or nuts.
#3 I have no idea!
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I was thinking a huge ‘sensitivity plant’ for # 1. Gong.
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Well, that rules out Mountain Ash for #1
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Number one looks like curry leaf plant to me. It looks like a bigger version of the one I have.
I really know nothing about plants so couldn’t even venture a guess about the other ones.
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Acacia sensu lato is also known as Mimosa, and also has pinnate leaves.
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When you say that way … Well, the first one has the leaf arrangement of albizia, yes and I checked on the internet and one of this plant’s names has “mimosifolis” from which I understand it’s about the leaf arrangement. Guessing by the word folis which is Latin for leaf. But it’s not what we call mimosa here. It’s known as the shame plant, the one that closes its leaves when something touches it. Yes that’s also known as sensitivity plant in some parts of the world. We call it nidikumba.
But this is a bigger tree generally growing 10’ or so. Even bigger old trees are there. But not as huge as albizia.
Leaves are alternate, not opposite as I can remember. I’m not at home so cannot check it now
It’s not curry leaves either, nor is it moringa. You cannot eat the leaves of this one.
Second one is not morinda, and if I show you its “fruit” you will name it at once!
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How do you use those leaves may I ask? You cook curries with them in to flavour?
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