Shishamo (柳葉魚), or Spirinchus lanceolatus, is an anadromous fish (smelt) native to Hokkaido, Japan.

Description

This fish averages 15 centimeters in length, with a maximum recorded length of 70 cm. It is generally dark on the back with a silver-white underside.

Etymology

The fish is said to resemble a willow leaf, and its Japanese name reflects this; shishamo, is derived from the Ainu name for the same fish, susam, which is supposed to be derived from a compound of Ainu susu "willow" + ham "leaf", hence its name in Chinese characters (柳葉魚 jukujikun, where the characters have no phonetic relation to the word).

Food use

In Japanese cuisine, this fish is grilled or fried whole and served with its roe intact. The total 2021 catch in Kushiro, where 85% of Japanese shishamo are caught, was 124 tons - a reduction of 50% compared to the year before. Due to declining catches in recent years, attempts have been made to commercially farm the fish in Japan. In recent years capelin (Mallotus villosus) has appeared on the market with the name "Karafuto shishamo."