This folk dish is made by deep-frying battered sweetfish in oil. Sweetfish is a freshwater fish that only lives in clean rivers. It is a summertime delicacy only found in areas like Gangneung, Gangwon State, and Hadong, Jeollanam-do. These diminutive fish, a dish once part of the king’s royal table, have almost no fishy odor and are said to have a fragrance akin to watermelons. The best way to enjoy this span-long fish is to deep-fry and eat it as whole. The flavor is quite clean and rich, demonstrating why they are so valued. Piping-hot deep-fried sweetfish is dipped into soy sauce with vinegar or red chili paste with vinegar.
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