“Shisamo” シシャモ is rather specific to Hokkaido but the vast majority of fish label “shishamo” is actually capelin or Karafto shishamo 樺太シシャモ. The lovely autumn day we had our impromptu grilled marinated squid, I also grilled shishamo or capelin.
The shishamo which we can get at the Japanese grocery store is usually slightly dried and frozen. Although I could have cooked them in a frying pan or toaster oven, charcoal grilling adds an additional flavor dimension to the fish and is one of favorites.
This is the first time I noticed that the package was honestly labeled as Canadian Caperin with roe or “komochi karafto shishamo” 子持ちからふとししゃも (see below). There must be a new regulation and enforcement to label the origin of the food items.
In any case, this capelin with its roe was very good. We served this with a small mound of grated daikon or “daikon oroshi” 大根おろし with soy sauce. This was very good indeed.