디시인사이드

I bought 13 kg of Russian [Cheong-eo (Herring)] fish.

I'm going to make [Gwamegi] with this fish.

I've never tried [Gwamegi] before, so I'm curious about the taste, and I'm making it because my dad likes this dish.

The Russian [Cheong-eo] fish was larger than the domestic one.

I prepared it in sliced [Gwamegi] form.

The innards of the [Cheong-eo] fish and half of the roe will be soaked in a brine, like [myeongnan-jeot].
The other half will be mixed with salt and dried.
The milt of the [Cheong-eo] fish is delicious no matter how it's cooked.

The bones and head of the [Cheong-eo] fish: I washed off the blood and innards with water, soaked them for a long time, then blanched them in boiling water.
If you simmer them with stir-fried [onions] and [green onions] in water for about 2 hours, you can make a broth.
It's less fishy than expected, rich and tasty.

I also made vinegared fish with the [Cheong-eo] fish.
It wasn't as good as one made with fresh fish, but it was still tasty.

Fried milt of [Cheong-eo] fish

Gwamegi: currently drying at a refrigerator temperature of 0–1°C.
I heard that [Gwamegi] goes through repeated freezing and thawing,
so I split it in half—
one half is just being dried continuously,
and the other half was dried for 1 day, then frozen in the freezer for 1 day, repeated twice (after that, it continues drying).