What is Godeung-eo 고등어 ?
Godeung-eo 고등어 or Pacific mackerel is an oily fish from the tuna family with outer layers of red meat and a white interior meat. Mackerel is the commoner's fish, very cheap and abundant in Korea.
Mackeral is the commoner's fish, very cheap and abundant. It is either salted and grilled or braised in soy sauce. But the most delicious way to eat mackerel in Korea is to salt it and make Gan-Godeung-Eo 간 고등어 (AKA godeung-eo jaban 고등어자반). Fresh mackerel is gutted and salted quite heavily as soon as it's caught and left to dry a little. The salt preserves the fish even without refrigeration. Grilled gan-godeung-eo is the best side dish for summer.
Not To Be Confused With
Spanich Mackerel (Samchi 삼치) or Pike Mackerel (Kkongchi 꽁치)
Where and What To Buy
Most grocery stores and fish markets will sell frozen Mackerel already gutted, cleaned and split into whole fillets that are labeled as just Godeungeo 고등어. If you are lucky, you may be able to find Gan Godeungo 간고등어 that's from Andong 안동. These are my favorite and it's always good to have a packet or two in the freezer.
Big Korean groceries with their own fresh seafood section, you maybe able to buy whole Mackerels which are usually from Norway. 노르웨이산 고등어 is probably what the label will say.
Norway Mackerel is actually Scomber Scombrus and not Scomber Japonicus but have a very similar flavor so most will just consume them without noticing the difference. If they have fresh ones, choose fresh mackerel that has firm meat, clear eyes and bright colors.
You can also find canned mackerel at most Korean and Asian grocery stores.
How to Use/Cook
- Already salted Gan Godeungeo is best when simply grilled or pan-fried.
- Frozen Mackerel can be cooked with a bit of salt sprinkled on them. If the pieces are small, you can cook straight from frozen on the pan. If the pieces are big or thick, defrost first before. You can also use your air-fryer.
- Add Mackerel (esp. canned one works well here) to Kimchi Jjigae and make Godeungeo Kimchi Jjigae. All you need to do is follow this recipe but just add mackerel to the stew and cook altogether.
- Make Godeungeo Jorim. Much like this recipe - but be sure to add big pieces of radish which makes the dish extra delicious.
How to Clean/Store
If fresh, it should be cooked and consumed as soon as possible but it can be salted or frozen for later consumption.
Nutrition/Health Info
As an oily fish, Mackerel is a rich source of omega-3 fatty acids.
But it's also known to have some level of mercury as it is a bigger fish.
Fresh mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated, frozen or cured with salt.
