Key Characteristics:
Appearance: A small, silver-colored fish.
Texture: Delicious when fried crispy, but its numerous small bones require careful eating, especially for children.
Culinary Uses: A staple in Kerala, used fresh or dried (onnakka mullan) for various dishes. 
Popular Preparations:
Mullan Peera Pattichathu: Cooked in a thick gravy with coconut and tamarind in an earthen pot.
Mullan Fry: Marinated in spices and shallow or deep-fried until crispy, often with curry leaves.
Mullan Meen Moilee: A mild, creamy stew with coconut milk, ginger, and green chilies.