Cookbook:Hagfish
| Hagfish | |
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| Category | Seafood |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Hagfish are a variety of fish uncommonly used as food.
Characteristics
[edit | edit source]Hagfish are chewy, with a softer spinal cord that runs through their back, and have a mild taste.
Selection and storage
[edit | edit source]It is difficult to source hagfish outside of Korea, though they may be found in California (where they are fished and usually shipped to Korea).
Use
[edit | edit source]The fish are primarily eaten in Korea.[1] To prepare them, they are sliced down the middle to remove the digestive tract, then marinated in a sauce used for Korean barbecue.[1] Traditionally, the raw fish are then placed on a heated plate at the center of the table, where they are cooked and served like galbi, using scissors to slice the hagfish up.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b dfg.webmaster@alaska.gov. "Hagfish Uses, Alaska Department of Fish and Game". www.adfg.alaska.gov. Retrieved 2024-10-13.