Whitebaits are caught from May to December. The waters around Osaka are rich in plankton due to the bay's enclosed nature and the nutrients from the surrounding mountains. Whitebaits feed on these planktons, resulting in a rich flavor and good fat content. Whitebaits are delicate and can be spoiled quickly, but fishermen take special care to maintain their freshness. They perform ice-brining immediately after catching whitebaits and use specialized equipment to soak them in bacteriostatic ice or seawater, ensuring that they arrive at the port in excellent condition.