What kind of fish is shishamo?

What kind of fish is shishamo?

Saltwater Smelt
Shishamo (Saltwater Smelt) is a Japanese delicacy and is grilled or fried whole and served with its roe intact. Shishamo (ししゃも) is a saltwater smelt about 15 cm in length. The Shishamo is a Japanese delicacy and is grilled or fried whole and served with its roe intact (ko mochi shishamo 子持ちししゃも).

Is shishamo pregnant fish?

Shishamo is a type of smelt fish native to Hokkaido, Japan. It is often enjoyed with its flavourful roe still intact to complement the mild, delicate flesh of the smelt.

Does shishamo have bones?

In order to want to cook and eat shishamo, you really have to like fish eggs. There is no flesh to speak of and given the size of the fish, no bones to contend with. It’s as if the fish are mere vessels for their reproductive matter.

Can you eat shishamo bones?

Grilled shishamo (smelt) is a popular Japanese dish where the entire fish, from head to tail, tiny bones and all, can be enjoyed as an appetizer, side dish or entree.

What does shishamo taste like?

Mild in taste with a pleasantly grainy texture, deep-fried shishamo are a perfect vehicle for a sauce of your choosing. A light ponzu (our sauce of choice) is nicely balanced, and doesn’t overwhelm the taste of the fish.

What is shishamo in Chinese?

Most of us have eaten that Japanese favourite known as Shishamo 柳葉魚 (Willow Leaf Fish) in Japan. The small silvery fish has a belly loaded full of roe, hence it is often called 多春魚 in Chinese.

Can you bake shishamo?

In summer shishamo is also perfect for the BBQ. Defrost the Shishamo in the refrigerator or in cold water for 30 minutes. Remove the package and place the fish on a baking paper-lined baking sheet in the oven for 6 minutes at 230 ℃.

Is shishamo a capelin?

Shishamo (dried capelin) is filled with roe and therefore, rich with taste. For the ultimate flavor explosion, one eats the fish from head to tail. In Japan, shishamo is often grilled and served as a snack to match a tall glass of ice cold Japanese beer.