Pan-fried Shishamo


It has been quite a while since I last posted a recipe! So I thought I would finally post a food recipe up today along with a video vlog/tutorial of the dish – SHISHAMO (also called capelin) fish. It’s a short one! :))

β€œWhat is shishamo?” you might be thinking… It is: Shishamo (ζŸ³θ‘‰ι­š, literally “Willow Leaf Fish“), or Spirinchus lanceolatus, is an anadromous fish (smelt) native to Hokkaido, Japan. Shishamo (ししゃも) is a saltwater smelt about 15 cm in length. Shishamo is a Japanese delicacy and is grilled or fried whole and served with its roe intact (ko mochi shishamo ε­ζŒγ‘γ—γ—γ‚ƒγ‚‚).

^^And it’s really delicious 🀀 I absolutely love it!! πŸ˜‹ ^^

It is a very simple, easy and yet healthy recipe! So don’t forget to try it out, and if you did let me know what you think! Okay, here we go ~

πŸ‘‡πŸΌ β„π•–π•”π•šπ•‘π•–πŸ‘‡πŸΌ


1. SEABOSS Shishamo…

2. Self Raising flour…

3. Olive oil…

✎ Here are the steps:

β‘  Wash the shishamo and dab dry with kitchen towel or a cloth. Coat the shishamo thoroughly in flour.

β‘‘ Put oil in a frying pan and heat over medium heat.

β‘’ When the oil is heated, put the shishamo in and fry on low heat or medium heat.

β‘£ Fry until the under side is brown then flip the shishamo over and let it cook.

β‘€ When the shishamo is cooked, both sides should turn brown and crispy. Then it’s ready to serve!


Before you go,, do show some support ~> Like, comment, subscribe, and share! ✨ thank you πŸ€—

Hope you guys enjoyed reading this post! hehe πŸ™ƒ

@han15hw πŸ§‹

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