"The taste is mild and good. It is good both raw and cooked." Jeong Yak-jeon recorded the corvina this way in the Book of Fish of asset.
The season has returned for the "noble fish," corvina, a staple summer restorative. With Chobok and Jungbok approaching, corvina fishing is in full swing off Mokpo in South Jeolla Province and off Imjado in Sinan. Ahead of the August spawning season, corvina put on flesh around this time and become oilier. Rich in nutrients and an appetite stimulant, it has long been treated as a prized ingredient for Boknal dishes.
There are several theories about the origin of the name "corvina." One explains that the Sino-Korean word myeoneo (鮸魚), referring to yellow croaker and corvina, took root as "mineo" through oral transmission.
Another theory holds that it was called "min-eo (民魚)" to mean a fish plentiful enough for commoners to eat easily. However, some say this latter theory is less convincing, given that it drew attention long enough ago to be recorded in the Book of Fish of asset and was used as a prized ingredient in yangban households.
Corvina fishing is unique in its method. Fishers go out to sea, cut the boat's engine, and lower bamboo tubes into the water. It is to listen for the "kku-uk, kku-uk" sounds made by corvina. They set nets where the sounds are loudest and haul up the fish. The sounds made by schools of corvina ahead of spawning effectively reveal the location of the fishing grounds.
Most fish are low-fat, high-protein foods, but corvina is singled out as a summer restorative among them. Its abundant protein helps form muscles and immune cells and is good for maintaining and recovering stamina. It is known as a fish that is relatively easy to digest and less burdensome for patients or older adults. It also contains vitamins A and B, which help with energy metabolism and fatigue recovery.
It is also considered a beneficial ingredient for cardiovascular health management. Corvina contains potassium, which is involved in expelling sodium from the body and regulating blood pressure. Unsaturated fatty acids may help manage blood cholesterol, and minerals such as calcium and phosphorus are needed to maintain bone and dental health.
Corvina's delicacies lie in its specialty cuts. The most notable is the swim bladder. It is so prized that there is a saying, "If corvina is worth 1,000 nyang, the swim bladder is worth 900." The chewy corvina swim bladder is eaten as sashimi, and when simmered in soup or hot pot, it yields another layer of flavor. The swim bladder contains gelatin and chondroitin, which are known to help with skin and joint health.
In summer, fish can spoil easily, so a discerning eye for choosing fresh corvina matters. The eyes should be clear and transparent, the gills should be bright red with little mucus, and the flesh should carry a subtle ocean scent. If the fishy smell is strong, freshness may be compromised.