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It is usually a pufferfish, anglerfish or cod, and is customarily served poached with citrus soy sauce. It is also served grilled, and has a flavor that is sort of custard-like. Shirako is better found in winter, from January to February. It is prepared in a simple way, requiring a couple of additives. The milt is poached for roughly thirty seconds in cold water and served with ponzu sauce. While the shirako is not a year-round item, it is readily available and might be added to the menu of a seafood eating place.