Like other freshwater fishes such as sand goby and white fish, sharpbelly is long and thin, up to an adult finger, usually live in herds in the rivers and streams.
Fresh sharpbelly is washed and grilled or fried then is cooked over charcoal fire. When grilling, you need to always turnover each side so that its scab is cooked without being charred.
It is served with vegetables of all kinds, fresh rice noodles, rice paper with spicy sauce.
There are many ways to eat grilled sharpbelly, it can be served with fish sauce and rice. But the most delicious way is to roll with ricepaper and other vegetables, such as lettuce, cucumber; fragrant basil; slip basil; and fresh beansprout along with spicy chilli fish sauce.