서해바다의 제왕 조기와 민어 #민어과 생선 #임자도 조업 #흑산도 조업 #조기는 그물에 꽃아 잡고 #민어는 그물에 감싸 잡는다. #조기요리 #민어요리

Croaker, a member of the croaker family, has long been a staple at banquets and ancestral rites tables. Croaker, a member of the croaker family, is a fish so exquisite it deserves to be served on the royal table. Despite its exceptional flavor and nutritional value, croaker has long been considered the king of fish. Let's take a look at croaker and croaker. If pollack is the signature seafood of the East Sea, croaker is the fish of the West Sea. Croaker is also a symbol of the West Sea. While croaker and croaker may seem different, they belong to the same croaker family. They winter in Jeju and migrate as far as the Bohai Bay in China, sharing similar habitats and spawning seasons. During the spawning season, croaker, plump and plump, feasting on shrimp and crustaceans, deliver exquisite flavor. If croaker heralds the West Sea's summer, croaker heralds its spring and fall. During the spawning season from March to June, croaker migrate north along the West Sea to lay eggs, and in the fall, they gather in the southern seas for wintering. What are the differences between croaker during the spawning season and those that are not? Spring croaker, which is still laying eggs, tastes better. Of course, it also sells for a higher price. Unlike croaker, the delicate croaker dies shortly after being pulled from the water. Croaker, which lives in deep waters, swells its swim bladder and capsizes when it surfaces. During the summer, the waters off Imjado Island are bustling with croaker fishing. Croaker has long been a favorite among the people, earning it the nickname "the fish of the people." A related proverb goes, "If you eat croaker skin wraps, you won't know your family is ruined." The Jasan Fish Book also records the taste and appearance of croaker under the name "salmon." Croaker, in particular, reaches its peak flavor due to its active feeding activity just before spawning. Croaker with larger roe boasts a more exquisite flavor. They reach their peak flavor after about three years of growth, reaching 10 kg. Croakers are immediately bled and covered in plastic to limit exposure to air. Freshly caught croaker are auctioned and sold nationwide. They are truly a filial fish, bringing joy to those who catch them and health to those who eat them. The waters off Heuksando Island are bustling with yellow corvina fishing. Jeong Yak-jeon's Jasaneobo (Book of Fish) describes yellow corvina as a fish caught along the waterways and a harvest fish. The flavor is similar to that of croaker, with a mild and savory flavor. The yellow corvina brought to the auction house enters a sorting process. Experienced eye and hands are used to distinguish them before delivering them to consumers. Its name comes from its supposed ability to boost energy. It's also a great fish to eat after an illness. Spicy yellow corvina stew. This remarkable fish delivers a burst of joy to the palate without any special seasoning or technique. In Mokpo, there's a street named after the croaker. When eating croaker, you must eat the squid bladder. Squid bladder helps skin elasticity and is excellent for anti-aging. Thickly sliced ​​croaker sashimi is exquisite. Some people value the tail and belly meat as the best. When it comes to summer tonics, sea bream soup is considered the second best, while croaker soup is considered the top choice. #croaker sashimi #croaker salad #spicy croaker stew #croaker pancake #fish pancake #summer tonic #croaker skin #grilled croaker This is enough to help you recover your energy.