March 21, 2010

Grilling Shishamo (Capelins)/シシャモ(カペリン)の焼き方

This is the way I grill shishamo (capelins, actually). Note that real shishamo are so hard to come by in Japan.
I use a toaster oven to grill them. You don't have to behead, degut, or clean them.
The photo below shows both a simple method (three shishamo on the left) and an improved method (shishamo with their tails covered with a sheet of aluminum foil to keep them from scorching).

You can use a fish grill like this, but I rarely use mine. It's very hard to keep the fish grill clean, and you have to flip the fish some time while grilling it if the fish grill is of the katamen yaki type (with a heating element at the top only), and you can't see how the fish is grilled unless you pull the fish grill towards you.

The above are some of the reasons why I hate a fish grill. As you can see from the photo below, you can see very clearly how the shishamo are grilled in the toaster oven. And, you don't have to flip the fish because the heating elements are both at the top and bottom.

Can you tell the effect of the aluminum foil?

Eat each shishamo whole, head, flesh, skin, roe, tail, everything!

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