I’ve had shishamo broiled, grilled, or breaded and deep fried. Delicious in all cases.
HiroAnobei
This is shisamo, or smelt fish, usually you can just grill it, or if you don’t have a grill, just broil it in the oven.
esperobbs
Make sure to take off the bar when you cook those fish. it’s already salted so just broil or grill – and put some shichimi or sansho when you eat it.
GamingAttorney
Here’s my general instructions for a simple oven-baked/broiled shishamo from frozen:
Preheat oven to 425 F (convection).
Place frozen smelt/shishamo on baking tray. Roast for 8 min, then salt fish, then broil on high for 2 min
Keep an eye on the shishamo tails, especially during the last few minutes of broiling. They typically stick up while cooking, and they’re extra thin compared to the body, so they’ll burn first.
Enjoy! I serve them with fresh lemon juice, Kewpie mayo, shichimi (seven spice), or even yuzu kosho.
4 Comments
I’ve had shishamo broiled, grilled, or breaded and deep fried. Delicious in all cases.
This is shisamo, or smelt fish, usually you can just grill it, or if you don’t have a grill, just broil it in the oven.
Make sure to take off the bar when you cook those fish. it’s already salted so just broil or grill – and put some shichimi or sansho when you eat it.
Here’s my general instructions for a simple oven-baked/broiled shishamo from frozen:
Preheat oven to 425 F (convection).
Place frozen smelt/shishamo on baking tray. Roast for 8 min, then salt fish, then broil on high for 2 min
Keep an eye on the shishamo tails, especially during the last few minutes of broiling. They typically stick up while cooking, and they’re extra thin compared to the body, so they’ll burn first.
Enjoy! I serve them with fresh lemon juice, Kewpie mayo, shichimi (seven spice), or even yuzu kosho.