Texture plays a huge role in Korean raw fish. Korean raw fish is usually chewy and plush.
Different species of fish offer different flavors and textures. There are two main categories of fish: fresh and saltwater; both are used for raw fish. Usually, lower fat white fish or silverfish are popularly used for Korean raw fish but fatty fish are also enjoyed.
- Chub mackerel (참고등어) is in season in the fall and is extra fatty during this time. It has an aromatic taste because of its fat content.
- Porgies (도미/돔) meat is chewy and oily. There are many different kinds of “돔” so the flavor varies by type.
- Dotted Gizzard Shad (전어) is best and in season in the fall. During this time, they are extra fatty. This fish has a strong savory flavor and small bones that you can eat.
- Masu Salmon (송어) is a fatty fish with a tender texture and lightly sweet flavor.
- Japanese Amberjack (방어) is high in fat and has a subtle sweet flavor.
- Summer Flounder (광어) is a very popular fish that is eaten raw. It has a chewy texture and mild flavor.
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