Hongeo-hoe
Korean fermented fish dish
title: "Hongeo-hoe" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-cuisine", "fermented-fish", "korean-seafood-dishes"] description: "Korean fermented fish dish" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Hongeo-hoe" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Korean fermented fish dish ::
::data[format=table title="Infobox food"]
| Field | Value |
|---|---|
| name | Hongeo-hoe |
| image | Korean cuisine-Samhap-01.jpg |
| caption | Hongeo-samhap, consisting of hongeo-hoe served with kimchi and bossam |
| country | Korea |
| region | Honam |
| creator | |
| type | Hoe |
| main_ingredient | Fermented ocellate spot skate |
| serving_size | 100 g |
| module | {{Infobox Korean name/auto |
| child | yes |
| hangul | 홍어회 |
| hanja | 洪魚膾 |
| ipa | |
| :: |
| name = Hongeo-hoe | image = Korean cuisine-Samhap-01.jpg | caption = Hongeo-samhap, consisting of hongeo-hoe served with kimchi and bossam | alternate_name = | country = Korea | region = Honam | national_cuisine = | creator = | year = | mintime = | maxtime = | type = Hoe | course = | served = | main_ingredient = Fermented ocellate spot skate | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 홍어회 | hanja = 洪魚膾 | ipa =
Hongeo-hoe
- () is a type of fermented fish dish from Korea's Jeolla province. Hongeo-hoe is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse".
Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23.
Origin
Skates (hongeo) are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor.
The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty, long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt.
Production
Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile, although skate from Heuksando still retains a reputation for superior quality.
Specific production techniques vary from shop to shop, influenced in part by the local climate. According to the traditional method, after the fish are cleaned and eviscerated, they would be stored either in compost (in cold regions) or in piles of straw (in warmer regions) and left to ferment.
After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment.
Eating
Hongeo-hoe is typically presented to diners as small slabs, sashimi-style, without being subjected to cooking or further preparation.
Jeolla natives claim that hongeo-hoe should be consumed plain. a combination known as hongeo samhap. It may also be served with the Korean alcoholic beverage makgeolli,
References
References
- (14 June 2014). "Korea's Fish Special: A Delicate Mix of Outhouse and Ammonia".
- (5 February 2011). "Skate fish an acquired taste".
- "This Fermented Skate Feast Honors Iceland's Patron Saint".
- (13 July 2008). "Hongeo 홍어 – The Hardest Thing to Swallow in Korea".
- (2014). "Handbook of Indigenous Foods Involving Alkaline Fermentation". CRC Press.
- (9 April 2014). "South Koreans crave Asia's smelliest fish". AP.
- (27 March 2012). "Fermented skate (홍어)".
- (11 May 2008). "Explore Korea's Treasures – Gwangju & Jeollanam-do". [[Korea Tourism Organization]].
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