Tri Tri are a species of tiny fish that are only found on certain islands (well perhaps they're in bigger countries too, but I really don't know) There was an episode of "Bizarre Foods" back in 2009 where Andrew Zimmern went to Puerto Rico, and had them with plantains. In PR they call them "Ceti" or "Seti", in Grenada, they're called "Titiri", here in SVG, we say "Tri Tri". I don't know what their government name is, if you know or find out, drop me a link in the comments, Thank you kindly.
We make fish cakes with them, people curry them though. I prefer the fish cakes, nice thin and crispy around the edges.
The fish are generally caught at the mouth of a river, near the sea, and they say lightning storms are a signal that the fish are plentiful. I dunno, "they" say a lot of things, but if it's been working out...
I recently discovered a small ziploc in the freezer with some tritri and did a small jig; Ok I didn't really do a jig (but I could, I have Irish heritage you know), my happy dance only happens while I'm actually eating. Cleaning them is a tedious process, like panning for gold, getting rid of all the sticks, sand and stones and retaining that "precious"
Because I developed this gluten thing later in life, or it decided to make itself known later in my life, I'm used to using wheat flour, I like flour, breads, cakes, breads..also bread.... I've had to learn, mostly by trial and error, how to get around using flour in things I want to eat that I'm accustomed to using flour in. Tritri cakes are one of those things. I've found that fine cornmeal gives it a nice crunch and it works just as good as flour. If I'm frying anything, I mostly bread it with cornmeal now.
The look like little worms, they aren't worms, they aren't baby fish, they're just little. Good things come in small packages.
Eat them with roasted breadfruit, eat them with bakes (which are fried, don't ask, we are West Indian, we're just cool like that), stuff them in your face to "taste" while you're frying up a batch...