I'm curious about the fermented dilis, can we have an update after it's done?

We have a similar dish we call 'Kuyog' here in the Bicol region. Kuyog is made from very young 'bataway' fish or rabbitfish fermented in salt and greater galangal or blue ginger. When done properly, after the required period of fermentation, the fish becomes very tender that you can't even feel the fish bone. The way I see it, anchovies or dilis are more tender than 'kuyog'. Catching small bataway fish is prohibited but I guess it's not strictly implemented since we can always buy kuyog from different sellers here.