date:Feb 24, 2012
h are also popular. Both types of fish are served raw, grilled, broiled, dried or in soups and stews. Common grilled fish include mackerel, hairtail, croaker and Pacific herring. Fish can also be grilled either whole or in fillets. Fish is often dried. These commonly include yellow corvina, anchovies and croaker. Dried anchovies, along with kelp, often form the basis of common soup stocks. Smaller fish, shrimp, squid, mollusks and the like are salted and fermented as jeotgal. The term hoe origin