Korean

The article explores the cultural and culinary significance of skate (Hongeo), a type of fish highly regarded in Korean cuisine for its unique fermented varieties. Known for its distinct flavor and aroma, skate is celebrated as a traditional delicacy, often associated with special occasions in Korea. The fermentation process unique to skate, which prevents decomposition and enhances flavor through the conversion of urea to ammonia, sets it apart from other seafood. Despite its challenging odor and taste, skate commands high prices, particularly the true skate from Heuksando Island, considered superior due to its scarcity and flavor profile.

In recent years, overfishing and environmental degradation have severely impacted skate populations, leading to a reliance on imports and causing local fishermen significant economic distress. The article also describes various skate dishes, including the fresh and fermented varieties of skate sashimi, highlighting their preparation, culinary uses, and the cultural nuances surrounding their consumption. With its robust, challenging flavors and unique preparation methods, skate remains a cornerstone of Korean gastronomy, revered for its taste and cultural significance.