"Half Water, Half Gizzard Shad" From Seocheon to Sokcho: Why Foodies Flock to the Autumn Sea

When the direction of the wind changes, people's footsteps move as well. When autumn arrives, a season when appetites are revived, foodies across the country head to the sea as if by appointment. This is because seasonal delicacies, which can only be tasted now and can only be met by going there, are waiting.

According to the 'Autumn Delicacies' video from KBS Documentary, a rich feast of flavors unfolds across the autumn sea, from Seocheon in Chungcheongnam-do to Hongseong, and reaching as far as Sokcho in Gangwon-do.

"Half Water, Half Gizzard Shad" Bare-handed Catching and Savory Gizzard Shad Party at Hongwon Port, Seocheon

In the waters off Seocheon, Chungcheongnam-do, when a fresh breeze blows, the protagonists fill every tank. They are the messengers of autumn, gizzard shad. Hongwon Port in Seocheon is bustling with people looking to taste gizzard shad, whose flesh has filled up and whose savoriness has reached its peak. In the scene shown in the video, those who were puzzled by the empty tanks quickly find themselves speechless at the influx of gizzard shad, saying it is "half water, half gizzard shad." Because the popularity of gizzard shad is so high, restaurants here receive shipments twice a day. In particular, since gizzard shad must be alive to be sold, the stock that comes in that day must be entirely consumed on the same day. A restaurant official conveyed the vitality of the scene, saying, "We are preparing about 500kg today."

The ways to enjoy gizzard shad are diverse. Beyond simply eating, the bare-handed catching experience, which feels like a fierce match, is a major attraction. The trick to bare-handed catching is to grab the blunt and heavy head instead of the thin and slippery fish body. The harvest obtained after a fierce battle between those trying to catch and the gizzard shad trying to escape becomes a joy for the whole family. Gizzard shad caught this way can be enjoyed as seasoned raw fish salad (hoe-muchim) mixed with sweet, sour, and spicy seasoning, or the flavor is maximized by lightly sprinkling salt and grilling them until golden brown. In particular, grilled gizzard shad, which is full of oil before spawning, receives praise for "calling back even an appetite that has left home." Taking a large bite from the head first, the unique savoriness of the gizzard shad spreads throughout the mouth, boasting a deep flavor that can be described as "tasting like oysters."

"3 Minutes is Enough" Large Prawn Tempura and Salt Grill at Namdang Port, Hongseong

Another protagonist of the West Sea is the large prawn of Namdang Port in Hongseong. This place, which attracts five times more customers than in summer, is already filled with a savory aroma. The prawn tempura, made by peeling the freshly brought-in large prawns, coating them in flour, and frying them for exactly 3 minutes, makes foodies give a thumbs up with the harmony of a crispy exterior and moist flesh. The large prawns here are domestic farmed prawns delivered directly from the source, and their taste is enhanced by peeling the shells cleanly before frying.

The standard way to enjoy large prawns is, of course, salt grilling. If you place the large prawns on hot salt and wait for 10 minutes, the beautifully colored prawns, cooked red, reveal themselves. The chewy taste of the large prawns, peeled and lightly dipped in red chili paste (chojang), draws reactions like "it makes me feel sorry for the shrimp." Meanwhile, the popularity of large prawns is so hot that a 'Shrimp Shell Peeling Contest' is held on-site, where people compete to see who can peel shells faster. It doesn't end there. 'Clam and Shrimp Kal-guksu' (knife-cut noodles), made by adding kal-guksu noodles and vegetables to a broth deeply brewed from large prawns, is an autumn delicacy that captures the freshness of the source. To bring out the deep, natural taste of the ingredients, it is seasoned only with salt without other seasonings, and the refreshing and bouncy texture is excellent.

"The Entire East Sea" Charcoal Aroma of the Grilled Fish Alley in Sokcho

Turning one's eyes to Sokcho, Gangwon-do, which embraces the East Sea, the scenery changes again. The grilled fish alley near Sokcho Port features various fish species that have filled with flesh as the water temperature drops, showing off their magnificent appearance over charcoal fires. This place operates on the principle of consuming fresh fish brought in through daily bidding every morning. Since the variety of fish species in the sea increases as the summer passes and the water temperature drops, it is also the time when one can taste the most diverse range of fish.

On the grill, seasonal fish of the East Sea gather, including herring, rockfish, saury, rockfish (u-ruk), flounder, silver cod, amberjack, mackerel, sand lance, and black cod. As the saying goes, "coming to eat the entire East Sea," the variety is very diverse, from the rockfish caught in deep waters to the herring that melts in your mouth. The grilled fish, which is grilled slowly over charcoal so that the outside is crispy and the inside is soft, is superb when accompanied by a little soy sauce. In particular, the fish meat, which is light yet soft due to the rising oil content, provides a texture that melts in the mouth as soon as it is eaten. Enjoying grilled fish while looking at the sea provides an experience that goes beyond a simple meal, allowing one to swallow the scent of the Sokcho sea as well.