My mother in law is in town and she brought over some dried flying fish. It is the traditional produce of Nagasaki and it produces dense clean stock. My guess is because these fellas are super fit, there is a lot of muscle and little body fat and that is the secret to the taste. In Japan some ramen shops specializes in Ago (flying fish) Dashi Ramen.
I tried making it at home. Some konbu (kelp) and ago, just before boiling, take out the kelp. Add some sake, bring to a gentle simmer, strain after 7-8 minutes.
In my bowl, I put in some chiyu (chicken fat) salt, one drop of soy sauce, one drop of brown vinegar and shallots.
I used somen noodles instead of ramen at home. Coles sells hakubaku brand ramen, udon, soba and somen, but my recommendation would be somen or udon for ramen type broth with a oil component. If using somen for soup dishes, boil only for 30seconds. The hakubaku ramen may suit some people but I find the texture too brittle, too spaghetti like.
Result, success! very fishy good bowl of beautiful golden shio soup.
BTW, Australian quarantine will not allow the commercial import of dried fish with head or guts uncleaned so this won’t be on the menu any time soon.