SEOUL, KOREA - On May 28, the Korean restaurant Goga held the second Korean Anchovy Festival.
Mainly enjoyed as sashimi because of its tender and savory flesh, the Korean anchovy is a local specialty from Gimpo and caught around Han River. This tasty fish possessing a clean aftertaste is normally dipped in red chili-pepper paste mixed with vinegar without removing the bones. The fish’s tenderness is at its best during the breeding season as the fish contains more fat than usual.