🐟 Andong salted mackerel

naotakem · BY 2.0

Mackerel salted on the road from the sea into the mountains — a preservation method that became a delicacy.

Andong lies far inland, and fish carried from the east sea took a full day to arrive. Traders salted the mackerel along the way to stop it spoiling, and that salt and time firmed the flesh into something better than fresh grilled fish. Today salted Andong mackerel is produced to a standard recipe and sold nationwide.

Flavour: Deeply salty, firm and rich

Ingredients

Mackerel
Sea salt
Cooking oil