The government is in the final stages of designating Hongeo, the traditional fermented skate, as a Korean traditional seafood. If approved, the fermented skate will qualify for various government support when exported overseas.
According to the Ministry of Oceans and Fisheries on March 25, the National Fishery Products Quality Management Service initiated research to meet the standards necessary to designate fermented skate as a traditional seafood. This process examines whether skate was part of our ancestor’s enjoyed diet and if it is currently produced and sold using conventional manufacturing methods. A related official said this is the final step before being approved as traditional seafood.
Forty-seven items are currently listed as traditional Korean seafood, including 30 types of fermented seafood, six types of porridge, and seaweed. The approval of fermented skate will mark the 48th designation, the first addition in 17 years.
The government provides tremendous support for the export of traditional fishery products. The Korea Agro-Fisheries & Food Trade Corporate grants an extra five points to Korean traditional seafood when selecting which products to showcase at overseas fairs. The traditional foods also receive two additional points when choosing the candidates for the “Export Voucher Program,” which provides financial support to companies preparing to export seafood or looking to continue their exports.
Stir-fried squid and pan-fried fish fillets are next in the line for consideration as Korean traditional seafood. The government plans to assess dishes like seaweed soup, stir-fried octopus, and seasoned green laver for their suitability as traditional food designation.