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Shishamo is a small silvery fish, about 15 cm in length. The Japanese usually dry the fish and grill or fry it whole. The entire fish is edible, from the head, tiny bones, and tail, making it a great source of vitamins and minerals.
Shishamo with the egg roe intact is called komochi shishamo You may see the dish at traditional Japanese restaurants or izakaya (Japanese gastropubs) as a side dish or appetizer with alcohol.
Shelf-Life: Keep frozen up to 6 months
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