Yellow corvina lives in the sea of depth 40 to 200m. It lives on animal plankton including crustaceans. Both male and female (body length: over 17 cm) start breeding at the age of two or more. The yellow corvina starts migrating through the sea near Chuja Island and Heuksan Island to the West coast in order to lay eggs. Those passing through Chilsan Sea around Grains Rains (about middle March in lunar calendar) have the most golden luster and are filled with eggs. Yeonggwang yellow corvina is that pseudosciaena polyactis bleeker caught and dried.
The distribution of yellow corvina
Yellow corvina belongs to the family Sciaenidae, and lives in the subtropical regions of the northwest Pacific Ocean including East China Sea and the sea near Taiwan, southern Japan and Korea. Those caught in the sea near Korea are 13 species from, 5 families, but the so-called Yeonggwang dried yellow corvina means one of pseudosciaena polyactis bleekers.
Characteristics of dried yellow corvina
Its property is plain - it is not hot, cold, strong or weak. It has slight sweetness, and no poisonous parts. It is beneficial to the stomach, and good to heal swollen stomach, severe diarrhea, indigestion and oversensitive stomachs. It has a small bone as strong as stone in the head, used to cure kidney stones.
According to folk remedies, it is good to provide nutrition to the old and the sick; yellow corvina is called a stimulator of strength.
Features of Yeonggwang dried yellow corvina
It used to be called "Rice Robber" because it is more tasty than those from other areas.
The yellow corvina caught in Chilsan Sea, the front sea of Beopseongpo, has large and fat eggs.
Drying conditions are excellent because of Beopseongpo's specific natural environment, geological weather factors (temperature 10.5℃, humidity 75.5%, wind speed 4.8m/sec) and the prevailing northwesterly wind.
The yellow corvina is processed with sun dried sea-salt which is evaporated over one year.
The fish is washed with clean water.
Beopseongpo residents try to raise the product quality with the pride of maintaining the traditions of Yeonggwang dried yellow corvina.
Differences between Yeonggwang dried yellow corvina and other commercial ones
Yeonggwang dried yellow corvina
Other competitive dried yellow corvina
Only high quality pseudosciaena polyactis bleeker is used
Similar fish including white croaker are used.
Salted with Yeonggwang’s sun-dried salt of which salt water is removed for over one year (this salt is summer season’s product)
Salt is dissolved in the water and salt the fish.
Held with plaited-straws. Dried under the optimal condition - the proper sea northwesterly wind, humidity and sunshine amount (temperature 10.5℃, humidity 75.5%, wind speed 4.8m/sec)
Held with tapes instead of plaited-straws. Artificially dried with coal heat.
Protein 47.3% without nutrition loss thanks to the salting method.
Most nutrition is lost due to watery salting method.
Long-term keeping is possible below -15℃
Long-term keeping is not allowed. (Skin might be unchanged, but the flesh is deteriorated.)
Processing method of dried yellow corvina
Fresh yellow corvina is salted using the sun-dried salt, fish by fish, and kept it in 15 to 40 hours. Then, the salted fish is washed with clean brine of which salt concentration is weakened four or five times. Every ten fishes are bound with plaited straw (for small fish, 20 together) and hung from a wooden pole, over 15m high. The fish are dried for seven to 14 days in the sunshine by the sea breeze along the Yeonggwang Beopseongpo seashore.
- Specific preservation with salt
Comparing with drying after soaking in other area's salt water, Yeonggwang dried yellow corvina is salted with sun-dried salt from which salt water is completely removed for over one year. In Beopseongpo, this salting method is called 'Seopgan', and the dried yellow corvina salted with other area's salt water is called water yellow corvina. The residents will not inform their specific salting method to other people.
Keeping method of dried yellow corvina
If hung in the shade with good ventilation, it will not deteriorated; however, if hung for 15days or more, yellowish greasy water comes out of its stomach, changing its original taste. In order to keep the taste, it is recommended to keep in a refrigerator for the proper time.
Recipes of dried yellow corvina
◎ Roast yellow corvina slightly dried
◎ Completely fried corvina
◎ Steamed seasoned corvina
◎ Pepper soup stew
◎ Dried fish strips to eat as a snack with drinks
◎ Soak the dried yellow corvina in the water left from soaking rice for five to ten hours. Remove skin and cut its head and fins. Chop into five to six parts. Lay the pepper paste with glutinous rice, lay the chopped corvina on it, and then, lay the pepper paste onto it. Refrigerate until serving.
Size of dried yellow corvina
The length of dried yellow corvina is measured in cm from the head to the tail.
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