Cool Fish from Temari

Smelt (Shishamo/シシャモ)

These are small saltwater fish from Japan that are fried to the point where they can be eaten whole, head to tail.  When I bite in it, it is not the flesh I taste but the roe.  There isn't a lot of meat in it, so it is mostly the eggs.  So eating it was a bit of a surprise.  Instead of melting in your mouth, there is a salty crunch to it.  A little fun fact: shishamo means "willow leaf" based off of its appearance.  ($5.95)

Pacific Saury (Sanma/サンマ)

Commonly marketed as mackerel pike, this fish is surprisingly smaller and thinner than I had expected. It's about a foot long and about 1.5 inches thick.  This fish is loaded with omega 3 fatty acids and little bones, making it a delicious but difficult fish.  But I'm a strong believer of working for your food, which makes the eating experience more exciting.  And what makes this fish great is that, once you finish the meat, you can eat the head whole.  It's a crunchy, salty goodness that only fish like this can deliver.  ($15.95)

Black Cod (Gindara/ギンダラ)

This fish is actually called sablefish and is very similar to Chilean Sea Bass.  It is both flaky and very buttery.  The taste reminds of a very mellow sweet cream.  It is one of the most amazing fish that I have ever tasted and I have tasted a lot of fish.  Like the sanma, this fish is simply broiled.  This fish was apparently made famous by Nobu as part of his signature dish, black cod with miso.  First created in his New York restaurant, it is has been imitated by many chefs due to its simplicity.  In fact, I have had this version served at EN Japanese Brasserie in New York's West Village.  But Temari's version is much more rustic and simple.  Just a couple of bone-in filets that are seasoned with salt and then broiled skin side down.  ($23.95)

Temari Japanese Cafe
1043 Rockville Pike

Rockville, MD 20852