Fermented Skate (Hongeo)
Hongeo is a traditional Korean delicacy made from skate, a type of ray fish, that has been naturally fermented. Instead of using salt or seasoning, the fish is aged in a sealed environment where it ferments on its own. During the process, the skate releases ammonia, which gives it a strong, pungent odor often compared to that of strong cheese or even cleaning products.
This unique fermentation method results in a chewy texture and an intense flavor that is considered an acquired taste. In Korea, fermented skate is often served sliced raw with side dishes, or as “Hongeo Samhap,” where it is eaten together with boiled pork and kimchi to balance the flavors.
While its sharp smell and flavor can be challenging for newcomers, many Koreans regard hongeo as a cultural specialty and a symbol of regional culinary heritage, especially in the southwest provinces.
by stalincapital
2 Comments
Ate it raw. It was wildly unpleasant. And yet… kinda wanna try it again.
Cooked I wonder how the ammonia tastes. Does it evaporate?
Interesting!! Not even many native Koreans would eat this. Are you visiting Korea?