Shishamo is a small cold-water fish named for its abundant roe

Shishamo is not a strict scientific name for a fish, but a common market term that broadly refers to small cold-water fish known for their abundant roe, usually referring to capelin or Japanese smelt and similar species. "Chun" means fish roe in Cantonese, and "duochun" means roe-rich, so when these fish come to market, females full of roe are the most sought after.

Shishamo is small and slender, with a silvery surface, tender flesh and a moderate amount of fat. They are mainly distributed in the cold-water seas of the North Pacific, the North Atlantic and near the Arctic, and are schooling fish with relatively concentrated fishing seasons; after being caught, they are mostly quick-frozen and shipped to markets everywhere.

At the table, the most common ways to prepare shishamo are salt-grilling and deep-frying, cooking the whole fish and eating it bones and roe and all; the texture is crisp outside and tender inside, and the roe bursting between the teeth is its greatest feature. The flesh is rich in high-quality protein, and eating it with the bones can also supplement calcium, while the roe brings a rich savory flavor, making it a common dish in izakayas and barbecue restaurants.

When selecting, look for individuals with clear eyes, an intact and springy body, and a plump belly; frozen products should be cooked as soon as possible after thawing and should not be repeatedly frozen and thawed. It should be noted that the degree of roe content varies with the fishing season and individual differences, and not every fish is full of roe, so you can choose according to your needs when buying.