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{{short description|Korean fermented fish dish}}
{{Infobox food
{{Italic title}}{{Infobox food
| name = Hongeo-hoe
| name = ''Hongeo-hoe''
| image = Korean cuisine-Samhap-01.jpg
| image = Korean cuisine-Samhap-01.jpg
| caption = ''Hongeo-samhap'', consisting of ''hongeo-hoe'' served with [[kimchi]] and [[bossam]]
| caption = ''Hongeo-samhap'', consisting of ''hongeo-hoe'' served with [[kimchi]] and [[bossam]]
Line 28: Line 29:
{{Infobox Korean name
{{Infobox Korean name
| title = Korean name
| title = Korean name
| hangul = {{lang|ko|홍어회}}
| hangul = 홍어회
| hanja = {{lang|ko-Hant|洪魚膾}}
| hanja = 洪魚膾
| rr = hongeo-hoe
| rr = hongeohoe
| mr = hongŏ-hoe
| mr = hongŏhoe
| koreanipa = {{IPA-ko|hoŋ.ʌ.ɦwe̞|}}
| koreanipa = {{IPA|ko|hoŋ.ʌ.ɦwe̞|}}
}}
}}


'''Hongeo-hoe'''<ref name="standardized">{{link language|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=[[National Institute of Korean Language]]|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-22|layurl=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}}</ref> ({{Korean|hangul=홍어회|hanja=洪魚膾|labels=no}}) is a type of [[Fermentation (food)|fermented]] fish dish from [[Korea]]'s [[Jeolla|Jeolla province]].<ref name=nyt2014>{{cite web|last1=Choe|first1=Sang-Hun|title=Korea’s Fish Special: A Delicate Mix of Outhouse and Ammonia|url=https://www.nytimes.com/2014/06/15/world/asia/hongeo-south-koreas-smelliest-food.html?_r=0|website=The New York Times|accessdate=4 November 2014|date=14 June 2014}}</ref> Hongeo-hoe is made from [[skate (fish)|skate]] and emits a very strong, characteristic [[ammonia]]-like odor that has been described as being "reminiscent of an [[outhouse]]".<ref name=jeju2014>{{cite web|last1=Oberhauser|first1=Steve|title=Skate fish an acquired taste|url=http://www.jejuweekly.com/news/articleView.html?idxno=1217|website=The Jeju Weekly|accessdate=4 November 2014|date=5 February 2011}}</ref>
'''''Hongeo-hoe'''''<ref name="standardized">{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=[[National Institute of Korean Language]]|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|access-date=2017-02-22}}
*{{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=[[National Institute of Korean Language]] |language=ko}}</ref> ({{Korean|hangul=홍어회}}) is a type of [[Fermentation (food)|fermented]] fish dish from [[Korea]]'s [[Jeolla|Jeolla province]].<ref name=nyt2014>{{cite web|last1=Choe|first1=Sang-Hun|title=Korea's Fish Special: A Delicate Mix of Outhouse and Ammonia|url=https://www.nytimes.com/2014/06/15/world/asia/hongeo-south-koreas-smelliest-food.html?_r=0|website=[[The New York Times]]|accessdate=4 November 2014|date=14 June 2014}}</ref> ''Hongeo-hoe'' is made from [[skate (fish)|skate]] and emits a very strong, characteristic [[ammonia]]-like odor that has been described as being "reminiscent of an [[outhouse]]".<ref name=jeju2014>{{cite web|last1=Oberhauser|first1=Steve|title=Skate fish an acquired taste|url=http://www.jejuweekly.com/news/articleView.html?idxno=1217|website=The Jeju Weekly|accessdate=4 November 2014|date=5 February 2011|archive-date=4 November 2014|archive-url=https://web.archive.org/web/20141104052101/http://www.jejuweekly.com/news/articleView.html?idxno=1217|url-status=dead}}</ref>

Fermented skate is also enjoyed in [[Iceland]] under the name kæst skata. It is typically eaten on [[Saint Thorlak|Þorláksmessa]], December 23rd.<ref>{{Cite web |title=This Fermented Skate Feast Honors Iceland's Patron Saint |url=https://www.atlasobscura.com/foods/thorlaksmessa-fermented-skate-iceland |access-date=2024-09-26 |website=Atlas Obscura |language=en}}</ref>


==Origin==
==Origin==
Skates (''hongeo'') are [[chondrichthyes|cartilaginous fish]] that excrete [[uric acid]] through the skin, rather than by urinating as other animals do.<ref name=nyt2014 /><ref>{{cite web|last1=McPherson|first1=Joe|title=Hongeo 홍어 – The Hardest Thing to Swallow in Korea|url=http://zenkimchi.com/korean-food-101/hongeo-%ED%99%8D%EC%96%B4-the-hardest-thing-to-swallow-in-korea/|website=ZenKimchi|accessdate=13 November 2014|date=13 July 2008}}</ref> As they ferment, ammonia is produced which helps preserve the flesh and gives the fish its distinctive, powerful odor.<ref name=sarkarnout />
Skates (''hongeo'') are [[chondrichthyes|cartilaginous fish]] that excrete [[uric acid]] through the skin, rather than by urinating as other animals do.<ref name=nyt2014 /><ref>{{cite web|last1=McPherson|first1=Joe|title=Hongeo 홍어 – The Hardest Thing to Swallow in Korea|url=http://zenkimchi.com/korean-food-101/hongeo-%ED%99%8D%EC%96%B4-the-hardest-thing-to-swallow-in-korea/|website=ZenKimchi|accessdate=13 November 2014|date=13 July 2008}}</ref> As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor.<ref name=sarkarnout />


The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the [[Goryeo]] dynasty,<ref name=sarkarnout>{{cite book|last1=Sarkar|first1=Prabir K.|last2=Nout|first2=M.J. Robert|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|date=2014|publisher=CRC Press|isbn=9781466565302}}</ref> long before [[refrigeration]] became commonplace. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.<ref name=nyt2014 /><ref name=yahoo2014 />
The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the [[Goryeo]] dynasty,<ref name=sarkarnout>{{cite book|last1=Sarkar|first1=Prabir K.|last2=Nout|first2=M.J. Robert|title=Handbook of Indigenous Foods Involving Alkaline Fermentation|date=2014|publisher=CRC Press|isbn=9781466565302}}</ref> long before [[refrigeration]] was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.<ref name=nyt2014 /><ref name=yahoo2014 />


==Production==
==Production==
Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around [[Heuksando]], an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from [[Chile]],<ref name=nyt2014 /><ref name=yahoo2014 /> although skate from Heuksando still retains a reputation for superior quality.<ref name=jeju2014 />
Originally, the skates used in the production of ''hongeo-hoe'' were harvested locally from the waters around [[Heuksando]], an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from [[Chile]],<ref name=nyt2014 /><ref name=yahoo2014 /> although [[Korean skate|skate from Heuksando]] still retains a reputation for superior quality.<ref name=jeju2014 />


Specific production techniques vary from shop to shop, influenced in part by the local climate. According to the traditional method, after the fish are cleaned and eviscerated, they would be stored either in compost (in cold regions) or in piles of straw (in warmer regions) and left to ferment.<ref name=sarkarnout /> In the present day, due to concerns over food safety and product consistency, the use of refrigeration has become more common.<ref name=sarkarnout /> Under one modern method, the fish undergo fermentation in a walk-in [[refrigerator]] for as much as 15 days at 2.5&nbsp;°C, and then for approximately 15 more days at 1&nbsp;°C.<ref name=yahoo2014>{{cite web|last1=Klug|first1=Foster|title=South Koreans crave Asia's smelliest fish|url=https://news.yahoo.com/south-koreans-crave-asias-smelliest-fish-055629592.html|website=Yahoo! News|publisher=AP|accessdate=13 November 2014|date=9 April 2014}}</ref>
Specific production techniques vary from shop to shop, influenced in part by the local climate. According to the traditional method, after the fish are cleaned and eviscerated, they would be stored either in compost (in cold regions) or in piles of straw (in warmer regions) and left to ferment.<ref name=sarkarnout /> In the present day, due to concerns over food safety and product consistency, the use of refrigeration has become more common.<ref name=sarkarnout /> Under one modern method, the fish undergo fermentation in a walk-in [[refrigerator]] for as much as 15 days at {{convert|2.5|C}}, and then for approximately 15 more days at {{convert|1|C}}.<ref name=yahoo2014>{{cite web|last1=Klug|first1=Foster|title=South Koreans crave Asia's smelliest fish|url=https://news.yahoo.com/south-koreans-crave-asias-smelliest-fish-055629592.html|website=Yahoo! News|publisher=AP|accessdate=13 November 2014|date=9 April 2014}}</ref>


After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.
After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.


==Eating==
==Eating==
Hongeo-hoe is typically presented to diners as small slabs, [[sashimi]]-style, without being subjected to cooking or further preparation.<ref name=nyt2014 /><ref name=sarkarnout /><ref name=yahoo2014 />
''Hongeo-hoe'' is typically presented to diners as small slabs, [[sashimi]]-style, without being subjected to cooking or further preparation.<ref name=nyt2014 /><ref name=sarkarnout /><ref name=yahoo2014 />


Jeolla natives claim that hongeo-hoe should be consumed plain.<ref name=yahoo2014 /> However, the dish is often eaten together with [[Bossam (food)|bossam]] and [[kimchi]],<ref>{{cite web|title=Fermented skate (홍어)|url=http://seoulfoodyy.wordpress.com/2012/03/27/fermented-skate/|website=Korean Food blog|accessdate=4 November 2014|date=27 March 2012}}</ref> a combination known as ''hongeo samhap''.<ref>{{cite web|title=Explore Korea’s Treasures – Gwangju & Jeollanam-do|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=641679|website=Visit Korea|publisher=Korea Tourism Organization|accessdate=4 November 2014|date=11 May 2008}}</ref> It may also be served with the Korean alcoholic beverage [[makgeolli]],<ref name=sarkarnout /> which could help diners cope with the pungency of the fermented dish. <ref>{{cite web|last1=Cho|first1=Jae-eun|title=Hongeo: Not for the weak of stomach|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=2943352|website=Korea JoongAng Daily|accessdate=4 November 2014|date=28 October 2011}}</ref>
Jeolla natives claim that ''hongeo-hoe'' should be consumed plain.<ref name=yahoo2014 /> However, the dish is often eaten together with [[Bossam (food)|bossam]] and [[kimchi]],<ref>{{cite web|title=Fermented skate (홍어)|url=http://seoulfoodyy.wordpress.com/2012/03/27/fermented-skate/|website=Korean Food blog|accessdate=4 November 2014|date=27 March 2012}}</ref> a combination known as ''hongeo samhap''.<ref>{{cite web|title=Explore Korea's Treasures – Gwangju & Jeollanam-do|url=http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=641679|website=Visit Korea|publisher=[[Korea Tourism Organization]]|accessdate=4 November 2014|date=11 May 2008}}</ref> It may also be served with the Korean alcoholic beverage [[makgeolli]],<ref name=sarkarnout /> which could help diners cope with the pungency of the fermented dish.<ref>{{cite web|last1=Cho|first1=Jae-eun|title=Hongeo: Not for the weak of stomach|url=http://koreajoongangdaily.joins.com/news/article/article.aspx?aid=2943352|website=[[Korea JoongAng Daily]]|accessdate=4 November 2014|date=28 October 2011}}</ref>


==See also==
==See also==
* [[Hákarl]]
* {{annotated link|Hákarl}}
* [[Fesikh]]
* {{annotated link|Fesikh}}
* [[Lutefisk]]
* {{annotated link|Lutefisk}}
* [[Surströmming]]
* {{annotated link|Surströmming}}


==References==
==References==

Latest revision as of 07:19, 23 November 2024

Hongeo-hoe
Hongeo-samhap, consisting of hongeo-hoe served with kimchi and bossam
TypeHoe
Place of originKorea
Region or stateHonam
Main ingredientsFermented ocellate spot skate
Korean name
Hangul
홍어회
Hanja
洪魚膾
Revised Romanizationhongeohoe
McCune–Reischauerhongŏhoe
IPA[hoŋ.ʌ.ɦwe̞]

Hongeo-hoe[1] (Korean: 홍어회) is a type of fermented fish dish from Korea's Jeolla province.[2] Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse".[3]

Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23rd.[4]

Origin

[edit]

Skates (hongeo) are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do.[2][5] As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor.[6]

The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty,[6] long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.[2][7]

Production

[edit]

Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile,[2][7] although skate from Heuksando still retains a reputation for superior quality.[3]

Specific production techniques vary from shop to shop, influenced in part by the local climate. According to the traditional method, after the fish are cleaned and eviscerated, they would be stored either in compost (in cold regions) or in piles of straw (in warmer regions) and left to ferment.[6] In the present day, due to concerns over food safety and product consistency, the use of refrigeration has become more common.[6] Under one modern method, the fish undergo fermentation in a walk-in refrigerator for as much as 15 days at 2.5 °C (36.5 °F), and then for approximately 15 more days at 1 °C (34 °F).[7]

After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.

Eating

[edit]

Hongeo-hoe is typically presented to diners as small slabs, sashimi-style, without being subjected to cooking or further preparation.[2][6][7]

Jeolla natives claim that hongeo-hoe should be consumed plain.[7] However, the dish is often eaten together with bossam and kimchi,[8] a combination known as hongeo samhap.[9] It may also be served with the Korean alcoholic beverage makgeolli,[6] which could help diners cope with the pungency of the fermented dish.[10]

See also

[edit]
  • Hákarl – National dish of Iceland consisting of fermented shark
  • Fesikh – Traditional Egyptian fish dish fermented in salt
  • Lutefisk – Nordic dried fish dish
  • Surströmming – Swedish fermented Baltic Sea herring

References

[edit]
  1. ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-22.
  2. ^ a b c d e Choe, Sang-Hun (14 June 2014). "Korea's Fish Special: A Delicate Mix of Outhouse and Ammonia". The New York Times. Retrieved 4 November 2014.
  3. ^ a b Oberhauser, Steve (5 February 2011). "Skate fish an acquired taste". The Jeju Weekly. Archived from the original on 4 November 2014. Retrieved 4 November 2014.
  4. ^ "This Fermented Skate Feast Honors Iceland's Patron Saint". Atlas Obscura. Retrieved 2024-09-26.
  5. ^ McPherson, Joe (13 July 2008). "Hongeo 홍어 – The Hardest Thing to Swallow in Korea". ZenKimchi. Retrieved 13 November 2014.
  6. ^ a b c d e f Sarkar, Prabir K.; Nout, M.J. Robert (2014). Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press. ISBN 9781466565302.
  7. ^ a b c d e Klug, Foster (9 April 2014). "South Koreans crave Asia's smelliest fish". Yahoo! News. AP. Retrieved 13 November 2014.
  8. ^ "Fermented skate (홍어)". Korean Food blog. 27 March 2012. Retrieved 4 November 2014.
  9. ^ "Explore Korea's Treasures – Gwangju & Jeollanam-do". Visit Korea. Korea Tourism Organization. 11 May 2008. Retrieved 4 November 2014.
  10. ^ Cho, Jae-eun (28 October 2011). "Hongeo: Not for the weak of stomach". Korea JoongAng Daily. Retrieved 4 November 2014.
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