Hongeo-hoe[1] (Korean: 홍어회; Hanja: 洪魚膾) is a type of fermented fish dish from Korea's Jeolla province.[2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse".[3]
 | |
| Type | Hoe |
|---|---|
| Place of origin | Korea |
| Region or state | Honam |
| Main ingredients | Fermented ocellate spot skate |
| Korean name | |
| Hangul | 홍어회 |
|---|---|
| Hanja | 洪魚膾 |
| Revised Romanization | hongeohoe |
| McCune–Reischauer | hongŏhoe |
| IPA | [hoŋ.ʌ.ɦwe̞] |
Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23rd.[4]
Origin
editSkates (hongeo) are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do.[2][5] As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor.[6]
The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty,[6] long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.[2][7]
Production
editOriginally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile,[2][7] although skate from Heuksando still retains a reputation for superior quality.[3]
Specific production techniques vary from shop to shop, influenced in part by the local climate. According to the traditional method, after the fish are cleaned and eviscerated, they would be stored either in compost (in cold regions) or in piles of straw (in warmer regions) and left to ferment.[6] In the present day, due to concerns over food safety and product consistency, the use of refrigeration has become more common.[6] Under one modern method, the fish undergo fermentation in a walk-in refrigerator for as much as 15 days at 2.5 °C (36.5 °F), and then for approximately 15 more days at 1 °C (34 °F).[7]
After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.
Eating
editHongeo-hoe is typically presented to diners as small slabs, sashimi-style, without being subjected to cooking or further preparation.[2][6][7]
Jeolla natives claim that hongeo-hoe should be consumed plain.[7] However, the dish is often eaten together with bossam and kimchi,[8] a combination known as hongeo samhap.[9] It may also be served with the Korean alcoholic beverage makgeolli,[6] which could help diners cope with the pungency of the fermented dish.[10]
See also
edit- Hákarl – National dish of Iceland consisting of fermented shark
- Fesikh – Traditional Egyptian fish dish fermented in salt
- Lutefisk – Nordic dried fish dish
- Surströmming – Swedish fermented Baltic Sea herring
References
edit- ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-22.
- 주요 한식명 로마자 표기 및 표준 번역 확정안 공지. National Institute of Korean Language (Press release) (in Korean). 2014-05-02.
- ^ a b c d e Choe, Sang-Hun (14 June 2014). "Korea's Fish Special: A Delicate Mix of Outhouse and Ammonia". The New York Times. Retrieved 4 November 2014.
- ^ a b Oberhauser, Steve (5 February 2011). "Skate fish an acquired taste". The Jeju Weekly. Archived from the original on 4 November 2014. Retrieved 4 November 2014.
- ^ "This Fermented Skate Feast Honors Iceland's Patron Saint". Atlas Obscura. Retrieved 2024-09-26.
- ^ McPherson, Joe (13 July 2008). "Hongeo 홍어 – The Hardest Thing to Swallow in Korea". ZenKimchi. Retrieved 13 November 2014.
- ^ a b c d e f Sarkar, Prabir K.; Nout, M.J. Robert (2014). Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. ISBN 9781466565302.
- ^ a b c d e Klug, Foster (9 April 2014). "South Koreans crave Asia's smelliest fish". Yahoo! News. AP. Retrieved 13 November 2014.
- ^ "Fermented skate (홍어)". Korean Food blog. 27 March 2012. Retrieved 4 November 2014.
- ^ "Explore Korea's Treasures – Gwangju & Jeollanam-do". Visit Korea. Korea Tourism Organization. 11 May 2008. Retrieved 4 November 2014.
- ^ Cho, Jae-eun (28 October 2011). "Hongeo: Not for the weak of stomach". Korea JoongAng Daily. Retrieved 4 November 2014.