Although it’s actually a warm water fish, October and November is when most galchi in Korea are freshly caught and taste sweetest. Galchi is a great example as it has a moderately distinctive and pleasing taste, but it is still not overly fishy or oily. While mild white fish tend to be prized in western countries for their lack of flavor (fishy or otherwise), Koreans prefer their fish to be flavorful. Most galchi usually run two to three feet long and their shape resembles the shape of long silver swords. Galchi is a long, flat and silvery fish with tender but meaty white flesh. And of all the lush seafood to enjoy in October and November, there are two that I particularly enjoy: galchi (or hairtail fish, also known as cutlass fish) and bang-eo (or wild yellowtail). With cooler weather, come thoughts of all the bounties that await. But importantly, Autumn fills me with anticipation because from now and all throughout the winter, it is the time to enjoy delicious seafood. Autumn is most definitely my favorite time of year. The brilliant red, orange and yellow foliage creates an artistic backdrop for avid mountain hikers on the weekends.
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