It’s rather small fish – about 15cm (6inches) in length, silver. Only caught on the Pacific Ocean side of Hokkaido, the northern island of Japan.
Normally, Shishamo is grilled or fried.
In Hokkaido, local Sshishamo fishing is allowed only during October – November. During this time, it is served as sushi or sashimi because of its freshness.
Its tastes is similar to Hirame/Halibut and lot sweeter, has almost no “fishy” smell.
It goes well with soy sauce, however, eating with just a pinch of salt brings out the most flavor, according to many sushi chefs in Hokkaido.