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Features of the Yeonggwang Dried Croaker
The Yeonggwang Dried Croaker was named “rice thief” in the ancient times because it was peculiarly delicious compared to those from other regions. The secrets for its unique taste are described below. First, the redlip croakers from the Chilsan Sea, in front of Beopseongpo, have large eggs and abundant fat. Second, the conditions for drying the redlip croakers are superior: the special natural environment of Beopseongpo, geographical climate (Temperature:10.5°, Humidity: 75.5%, Wind: 4.8 m/sec) and west winds (northwest wind direction). Third, the traditional skill in salting redlip croakers with sun-dried salts in which saltwater flows for over a year is unique. Fourth, the dried croakers are very hygienic because they are washed with clean water. Another secret of the Yeonggwang Dried Croakers is the relentless endeavor of Beopseongpo residents to put all their strengths to preserve traditions, and improve the quality of the delicacy with pride.
Features of the Yeonggwang Dried Croaker
| Item | Yeonggwang Dried Croakers | Other Dried Croakers |
|---|---|---|
| Materials | Redlip croakers are of good quality | White croakers, large yellow croakers, bobo croakers, and similar fish |
| Salting | Individual salting to achieve unique taste | Water salting (mixing salt in water and soaking the fish in it) |
| Drying Method | Natural drying under optimum sea winds, humidity, and sunshine | Mainly artificial drying |
| Nutrition | No loss of nutrients, and superior protein quality due to individual salting | Loss of nutrients through water salting |
| Storage | Long storage | Impossible to store for a long time. (The surface does not change, but the meat soon decomposes.) |
Why the Yeonggwang Dried Croaker is Deliciou - Unique Salting Method
The Yeonggwang Dried Croaker is preserved in every layer with sun-dried salt that is kept for over a year. So, the salt water is completely drained compared to the salting and drying methods in other regions. This skill is called “layer salting” in Beopseongpo. The dried croakers soaked in salt water and then dried in other regions are called “water dried croakers.” The people of Beopseongpo do not share this unique salting skill with people from other regions.
