Silver-skinned
Shishamo
【Nigiri sushi: Hikarimono】
Shishamo is an endemic species of Japan, found only along the Pacific coast of southeastern Hokkaido. Compared to Karafuto shishamo, this species has larger scales, mouth, and eyes, while its adipose fin is smaller. Its body length ranges from 13 to 16 cm.
Interestingly, the catch of shishamo accounts for only about 5% of Japan's consumption. The remaining 95% is imported from Iceland, Norway, and Canada as substitute fish such as capelin (Mallotus villosus (Müller, 1776)) and smelt (Osmerus dentex Steindachner & Kner, 1870).
【The taste of shishamo nigiri sushi】
In early October, shishamo is rich in fat and has a fluffy texture. From mid-October onwards, the balance between the eggs in the females and the flesh becomes more harmonious.
Due to its freshness, the unique flavor tends to be subdued. However, it makes for delicious sushi with a strong umami and fatty flavor.
【Related contents】
Capelin
Main production area
Hokkaido
Season
October to November