Delicacies of Autumn 'Samchi Hoe' to Taste at Haenam Ttangkkeut

Published 13 Oct.2021 09:57(KST)

Seasonal Delicacies of Haenam 8 Mi: Haenam Kim, Rice, and Aged Kimchi with Spanish Mackerel Samhap

Haenam Spanish Mackerel Sashimi ⓒ Asia Economy

[Haenam＝Asia Economy Honam Reporting Headquarters Reporter Kim Hyun] Haenam-gun, Jeollanam-do announced on the 13th that the Spanish mackerel, which started to be caught from last month, now has increased fat content as the weather gets colder, allowing people to fully enjoy the fish's unique savory and tender texture.

While Spanish mackerel is generally used only for grilling or braising, in Haenam, where fresh Spanish mackerel can be experienced up close, gourmets continue to visit to enjoy the seasonal delicacy "Samchi Hoe" (raw Spanish mackerel) available only around this time.

The Spanish mackerel caught at Ttangkkeut, departing at dawn and caught near Chuja Island, is caught using the traditional method of pole-and-line fishing (chotneunbari), making its freshness incomparable to other regions where nets are used.

Samchi Hoe differs significantly from typical raw fish dishes that are dipped in wasabi.

The tender flesh of the Spanish mackerel is either slightly frozen or sliced thickly after removing the skin, then dipped in a sauce made of soy sauce, green onions, red pepper powder, and sesame oil, wrapped in seaweed, and eaten. Adding a bit of warm rice enhances the savory flavor unique to Samchi Hoe, creating an incomparable taste experience.

In Haenam, aged kimchi is sometimes added, and when combined with steaming white rice and soft Samchi Hoe, along with the crunchy aged kimchi, it is so highly regarded that it is called "Samchi Samhap" (Spanish mackerel three-way combination).

Samchi Hoe can be enjoyed at any raw fish restaurant in the Ttangkkeut village during this chilly season. Additionally, restaurants throughout Haenam serve Samchi Hoe caught fresh the same day from Ttangkkeut.

Samchi Hoe has also been selected as one of Haenam-gun’s "Haenam 8 Delicacies," recognized as a representative dish of Haenam that cannot be tasted in other regions.

Park Won-yang, who works in fisheries at Ttangkkeut, said, "The Spanish mackerel caught at Haenam Ttangkkeut is known nationwide for its excellent taste and is so popular that it is supplied immediately to local restaurants and fully consumed." He added, "Although the number of tourists has decreased significantly due to COVID-19, this is a perfect opportunity to enjoy the seasonal delicacy Samchi Hoe."