We are here at the Taeyoungsoosan in Jukdo Market, Pohang City, Korea We will see dismantling work of the super-large sunfish weighing 1.2 ton, which has been just caught. Sunfish is one of the largest fish and body length is 2-4m and weight is up to 2,000 kg on average. The boss, who has been doing this job for over 40 years, is presenting the masterly dismantling work. First, cutting off the fins. We can see the cartilage from the part where fins are separated. The white color flesh is a mass of collagen. If you touch it, it feels so chewy. Teeth After the dismantling, peel and trim the separated sunfish to prepare it for cooking It is hard to peel off because the skin is hard. The prepared sunfish flesh is boiled in the store which is 5 minutes away from the dismantling work site. Water is boiled in a large pot, and, then, sunfish is added to the water Garlic and salt are added, and the boiling continues for about an hour If cooked well, the flesh becomes transparent The boiled sunfish cools in the refrigerator for about a day, then sliced and sold as boiled meat. The fin part is good for chewing With the prepared sunfish, Jangjorim, Sikhyea, and boiled meat are made. They can be delivered I try the cooked fish with a dip of Chojang, and the love the texture. I heard the dish is good for skin because it is rich in collagen.
