Seafood

Shishamo smelt

ししゃも　ししゃも　shishamo

Also known asshishamo

At its best in Nov

Shishamo smelt (shishamo), Japanese seafood — Shishamo smelt (shishamo) is at its best in Nov. It is in the market from Oct to Jan.

When it is at its best

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

In seasonAvailable

How to cook

Shishamo smelt: Shioyaki (salt-grilled) — Shioyaki (salt-grilled)

Grilled whole and eaten head to tail.

Shishamo smelt: Tempura — Tempura

Fried in batter, where the roe pops.

Shishamo smelt: Nanban-zuke — Nanban-zuke

Fried then marinated, until the bones are edible.

Shishamo smelt: Sashimi — Sashimi

Only at the source. Very fresh fish are rich with fat.

How to choose

A bright silver body. Fish with bellies full of roe are especially prized. Scales intact.

Storage

It spoils quickly. Refrigerate and use the same or the next day. Grill frozen fish from frozen.

Main areas

Hokkaido

Good to know

A species found only in Japan, running up a handful of rivers on the Pacific coast of Hokkaido. It is caught only during the spawning season in October and November. Most of what circulates as shishamo is capelin from the North Atlantic, a different fish in a different family.

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