There are certain fish that are particularly delicious in winter. As the weather gets colder, their flesh becomes plump and firm, and the texture also becomes more chewy. Notably, there are fish like dried herring and pufferfish. These two fish have even been selected as the 'Seafood of the Month' by the Ministry of Oceans and Fisheries.

Gwamegi is made by repeatedly freezing and thawing pollock or saury with cold sea breezes to dry it. During this process, a unique umami flavor and aroma develop. It is not only a delicious winter delicacy but also rich in nutrients. Gwamegi contains a high amount of unsaturated fatty acids, which help increase HDL cholesterol in the blood and promote vascular health.

 

The actual amount of EHA, EPA, and omega-3 fatty acids contained in 100g of dried fish is approximately 7.9g. This is about 36% more than in natural mackerel (5.8g). It also contains a high amount of vitamin E, which helps prevent aging. Garlic, seaweed, and other side dishes served with dried fish also have antioxidant and anti-inflammatory effects, creating a synergistic effect.

Pufferfish, commonly used as a high-quality ingredient, is a high-protein, low-calorie food. It is also highly nutritious, as recorded in the Dongui Bogam, a medical book from the Joseon Dynasty, which states that it "relieves deficiency, eliminates dampness, and treats diseases of the waist and legs."

 

Fugu fish meat is rich in collagen and taurine. Collagen is a protein that plays an important role in various parts of our body, including skin, bones, and joints. It helps maintain skin elasticity, improve wrinkles, and support cartilage and bone health. Taurine, a type of amino acid, aids in energy metabolism, regulates cellular water balance, and supports muscle function. It also has a calming effect on the nervous system, reducing stress and fatigue. Fugu skin is abundant in selenium, known for its antioxidant properties.

 

Fugu can be enjoyed in various ways, such as sashimi or in a hot pot. However, it is important to be cautious because pufferfish contains a poison called tetrodotoxin. Tetrodotoxin is a neurotoxin that affects the nervous system, causing muscle paralysis and difficulty breathing. When pufferfish poison enters the body, initial symptoms include headaches and dizziness, followed by numbness in the fingertips or lips. In severe cases, it can lead to death within 24 hours. Therefore, if any abnormal symptoms appear after eating pufferfish, it is essential to seek medical attention immediately.

 

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Winter brings plumpness to the flesh of dried pollock and pufferfish, making their texture even chewier.

Cold-fermented fish is rich in omega-3 and vitamin E, which are good for vascular health and help prevent aging.

Collagen in pufferfish is beneficial for skin, joints, and bone health, and taurine has a fatigue recovery effect.

 

Everyone except me, my family loves it so much.

I don't eat it, haha. I don't eat it often, but...

The effectiveness is amazing~

 

It is said to help prevent aging, so I want to eat it too.

 

Do you like overcooked fish?