Pacific herrings are dried on the seashore located in Yeongdeok region, a county along the eastern coast. Fish internal organs are removed and put on the bank of the sea. Seagulls gather to eat them.
For the regional people along the eastern coast during the winter season, enjoying little dried Pacific herrings together with dried laver, red pepper sauce flavored with vinegar, brown seaweed, white cabbage, garlic, green chili and onion used to be a local delicacy. Little dried pacific herrings are garnished with dried laver, green onion, and brown seaweed to get rid of the fishy smell. The fishes are usually eaten, wrapped in the dried laver or white cabbage, together with others prepared. Their skins are so tough that they should be peeled off first and the flesh cut into bite-size pieces.
Little dried Pacific herrings have recently gained considerable popularity across the country. But these days Pacific sauries are currently used instead of Pacific herrings which are not caught enough to meet the needs.
