[Jeonnam / Goheung] Goheung Restaurants for Fresh Wild Sashimi – Suhyup Live Sashimi Center and Nokdong Sashimi Town, Red Snapper & Cuttlefish

On the last day of our trip to Goheung, we decided to have raw fish for a late lunch.
When visiting coastal areas, I usually look for local fresh sashimi markets.
I like eating local mixed raw fish.

If you directly select the live fish you want at the Suhyup Live Fish Center on the first floor,
It is a system where you prepare it on the spot and take it to the sauce shop on the second floor to eat.
At the Chojangjip, the vegetable and chojang setting costs 5,000 won per person, and if you add spicy fish stew or clear fish stew, it costs 7,000 won.

The live fish market closes at 8 PM, so it is best to visit before then.

Suhyup Live Fish CenterIt is located right in front of Nokdong Port.
It is a concrete building with a blue sign, and,
A street vendor truck selling dried fish and dried seafood was parked in the front yard.

When you enter the building, yellow tanks are lined up, and,
Large live fish move slowly beyond the window.

These are the Japanese amberjack and red snapper, which are in season starting from summer.
In particular, the red grouper is a premium fish species that represents this region.
The meat has a clean taste and a luxurious sweetness.

There were rockfish piled up in a red basket.
The black and white horizontal stripes were distinct, and the body looked solid.
Stonefish is considered the finest among domestic live fish.
It has a unique texture from the firm flesh and a deep umami flavor.
And it's expensive..

There were a huge number of cuttlefish that day, ranging from 15,000 won for small ones to 25,000 won for large ones.
The catch was large and the price was cheap.

Good-sized red snapper are here too.
The price of the kilogram or higher grade is expensive at 80,000 won per kg.

I also saw a huge cuttlefish.

There were also plenty of croakers, which are mainly distributed as fresh fish.
It would be really nice to try eating something like this as sashimi.

There was also a rockfish called 'ssaemi' locally.
In Goheung, there is Dongil Restaurant, famous for its steamed ssaemi.
The regret of not being able to eat because the store was temporarily closed comes up again.

A star shark was swimming beyond the yellow glass window of the tank.
The star shark is a small shark that is occasionally distributed for food in the Gyeongnam and Jeonnam regions,
I usually eat circuit.

A red snapper selected after looking around carefully.
Since I had come all the way down to Goheung, I couldn't leave out the wild red snapper from Namhae.

The red snapper is a premium fish species mainly caught in Jeju Island and the South Sea,
Along with the Java fish, it is considered one of the top-tier live fish in Korea.
The meat is firm and has a distinct sweet taste, and the bones are thick, so when boiled, the broth becomes rich.
Since there are two of us, I wanted about 1kg, and I bought exactly 1kg for 80,000 won.

I also picked out a cuttlefish along with the red grouper.
It's a shame about the photo of the poor cuttlefish that was sliced up.
Red grouper 1kg 80,000 won, cuttlefish 15,000 won.
I decided to eat half of the red snapper raw and wrap the other half in curing paper to take home.
They even gave us three sea cucumbers as a complimentary service.

If you go up the stairs with the prepared sashimi Two sauce shops appear.
Among them Nokdong Raw Fish TownWent to.
The price is 7,000 won per person for spicy fish stew, and 5,000 won for basic seasoning without stew.

As I sat down, Nokdong Port unfolded outside the window.
Fishing boats are densely moored, and beyond the harbor, the sea and mountains off Goheung come into view at a glance.
The sea view from the second floor was quite refreshing.

Red snapper sashimi, cuttlefish sashimi, sea cucumber given as a service, lettuce, and even the basic seasoning.
Even though I only ordered half, there is quite a lot.

The cuttlefish sashimi was served sliced thickly.
It definitely has a crunchy texture and a rich, sweet taste.
The sashimi was very delicious, but while eating it
I belatedly thought I should have made it whole steamed.
If you only eat sashimi with a light and clean sweetness, you are bound to crave the rich flavor of offal.

The sea cucumber had a firm, chewy texture, and,
It is an ingredient that I enjoy eating when it is available, but I am hesitant to buy it right away.,
It was even more welcome to eat it after such a long time.

The red snapper sashimi is not very thick, but the flesh is quite firm.
A clean and sophisticated sweetness spreads slowly in the mouth,
The chewy texture follows smoothly.
The belly area was somewhat firmer than other parts.
It is an ingredient with much greater potential when aged.
It is a bit of a shame that due to the market system, we have no choice but to eat it as raw fish.

The sea cucumber was sliced whole and served on top of lettuce.
It went well with both soy sauce and chili sauce.

I ordered Jiri instead of Maeuntang.
The red snapper has thick bones and a large head, so it is a fish species that produces a rich broth.
It was a clear broth, but it was rich and refreshing at the same time.
It wouldn't be an exaggeration to call it fish bone soup.

I ate well and was full, but there was one thing I was disappointed about.
It said "ChakPay QR Merchant" on the glass door at the entrance,
Actually, there was a QR code attached as well,
I tried to make a payment, but it was rejected without any explanation.
That was actually one of the reasons I chose this place.
I wasn't feeling very good because I was rejected for ChakPay QR payments at quite a few places.

The live sashimi center itself offers a variety of sashimi and seafood items from the South Coast.
I was quite satisfied because I could enjoy it at a reasonable price.
Leaving with a lingering regret that we would have tried a wider variety of foods if we had come with a group.
I enjoyed the meal 🙂