Scarce Croaker Caught the Old Way

This traditional method locates the fish by listening for the resonance of croaker calls transmitted through the bamboo poles planted in the water.

Croaker spawn in strong currents and fertile tidal flats, so fishermen study these conditions before setting out.

If the current is weak, the nets won't spread properly, so fishermen cast nets up to 400 meters long along the passages near reefs to catch the fish.

After spawning, females put their nutrients into their eggs, leaving less flesh and less fat, so six-kilogram-class males are prized more highly.

Females spend their nutrients on spawning, leaving little flesh and fat, while males are rich in both and command a higher price.

Croaker are temperamental and die quickly after being caught, so immediate bleeding is essential. Piercing the heart area to drain the blood prevents a fishy smell and keeps the fish at its freshest.

Bleeding them right away removes the fishy taint and preserves freshness.

Amid fierce jockeying, croaker auctions are proceeding, and prices are settling far higher than before.

Male croaker sells at auction around 60,000 won per kilogram, and fresh fish sells in the 58,000 to 60,000 won range. Fresh fish have bright eyes and vivid red blood.

Male croaker that meets these standards is auctioned at around 60,000 won per kilogram, while fresh fish prices range from 58,000 to 60,000 won.

Chef Lee Ja-hong explains that winter croaker never yields the rich broth of summer croaker, no matter how long it is simmered, which he attributes to summer croaker's abundant nutrients.

The thick flesh is enjoyed raw as sashimi, and the bones are simmered for a rich, bone-broth-like soup. Females have thinner belly meat and less texture than males, but their swim bladders are excellent.

The fatty, chewy swim bladder is considered one of croaker's delicacies. Because the fish is large, each part has its own flavor and way of eating.

They built a new life by developing dishes using croaker, a local specialty.

The husband gained recognition in a cooking competition and put down roots in the community. Croaker is a special fish here and the centerpiece of the food they serve.

Cooked in the jiri style, it has a deep flavor.

It is the island people's foremost tonic and beloved as a summer restorative. It has become a favorite treat among the elders.