Monday Market – Mackerel Pike (꽁치)
One of my favourite barbecued or grilled fish which often appears as a side dish, the mackerel pike, often called saury, is a long, thin fish with a distinct ‘snout.’ It is an oily fish and is usually grilled whole without being gutted. When eating it however, avoid the gut as it is horribly bitter. Rather like mackerel in taste and texture.
the gong-chi (꽁치)
tasty
© 林東哲 2011 Creative Commons Licence.
Elwood 5566 
Koreans just can’t do seafood bar sashimi. You can specify “frypan” in pidgen Korean at the market but they’ll still throw a handful of salt on it.
Leaving the guts in is just vile.
As for shrimp….if you don’t de-vein it, well, that crunchy stuff? That’s poo.
Rant over. Needed to be done.