Anchovy fishing is in full swing off Gijang, Busan, in April. Anchovies before spawning put on flesh and plump up at this time. In particular, the large anchovies caught around credit entry Port in Gijang are 7 cm or longer, big, and of excellent quality.
Gijang is a traditional anchovy-producing area. Records say anchovy fishing has taken place for two centuries, and the 1910 publication "Korean Fisheries" also lists anchovies as a main catch. It is said anchovy fishing became active in the early 20th century as Japanese immigrants joined the industry. Today, credit entry Port is called "the hometown of anchovies."
Methods of catching anchovies include ▲ gill net ▲ drift gill net ▲ set bag net ▲ pair trawl ▲ bamboo weir (jukbangnyeom). In Gijang, anchovies are mainly caught with the drift gill net method.
The net is spread vertically in the sea so that a moving school of anchovies gets caught in it. The scales of the anchovies are less damaged, helping maintain freshness. The moment the net is hauled up and tens of thousands of anchovies burst into the air is a rare sight you can see only here.
Once back at the harbor, the crew immediately begin "anchovy shaking." Around credit entry Port, it is easy to see freshly caught anchovies being shaken off the nets. When they shake the nets to the cadence, anchovies caught in the mesh pour down like a rain shower. The scene of silvery anchovies, reflecting sunlight, leaping into the air is a spectacle.
However, the work is quite demanding. Among the crew, some even say that shaking anchovies at the port is harder than fishing at sea.
Some of the shaken anchovies are dried and processed into dried anchovies, while others are used as ingredients for salted seafood. In Gijang, "anchovy ssambap" using fresh anchovies is also famous. Fresh anchovy ssambap and fresh anchovy hoe-muchim made with spring large anchovies are considered representative seasonal dishes.
Anchovies are a representative high-calcium food. They contain 509 mg of calcium per 100 g, about five times more than milk. They are rich in nucleic acids involved in protein synthesis and growth promotion, and they contain highly unsaturated fatty acids such as EPA and DHA, which help reduce blood cholesterol. They are regarded as an ingredient that helps with brain development in growing children and health management for older adults.
Gijang holds an anchovy festival every spring. This year it will be held for three days from Apr. 24 to 26 around credit entry Port. At the festival, visitors can taste sashimi and stew made with freshly caught anchovies, and a variety of programs such as anchovy-shaking demonstrations and performances are offered.
☞Stir-fried large anchovies with kkwari chili peppers
① For large anchovies, remove the heads and innards and trim the tough bones.
② Remove the stems from the kkwari chili peppers and cut the large ones into bite-size pieces.
③ In a heated pan, add the anchovies and stir-fry without oil for about 2 minutes.
④ Transfer the stir-fried anchovies to a strainer and shake off the crumbs.
⑤ In the pan, add the kkwari chili peppers, 2 T soy sauce, 2 T mirim, and 1 T oligosaccharide syrup, and stir-fry for 30 seconds.
⑥ Add the anchovies back in, add 1 T sugar, and stir-fry together.
⑦ Finish with sesame oil and toasted sesame seeds.