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Salmon Farming
입력 2017.01.11 (14:19) 수정 2017.01.11 (14:26) News Today
자동재생
동영상영역 시작
동영상영역 끝
[Anchor Lead]

Until recently, only imported salmon has been available in South Korea. But domestic salmon from the East Sea will likely replace imports soon. That's because Korea has become the first Asian country to develop salmon aquaculture technology. In today's Close Up, we take you to one of the salmon farms on the east coast.

[Pkg]

A ship sails into the ocean early in the morning. After a 30-minute trip, it arrives at a floating fish farm.

[Soundbite] Ahn Bok-seop(Captain) : "The good water for raising salmon should be 17 degrees Celsius on average. The temperature in shallow waters is too high. We came out here, since the temperature can be set at 17 degrees in deep waters."

Salmon roe was imported from Canada and hatched in 2014. Two years have passed since the cultivation of fry began at sea. And this year, the aquaculture project has finally come to fruition. Although they are farmed raised salmon, divers are mobilized to catch the fish.

[Soundbite] Lee Hak-kyu(Diver) : "The farm is huge. So we are making preparations to guide salmon into a net."

This fish farm is so enormous that it could contain more than 900 cars. Divers lead the salmon to the right direction. They are now pulled up from the ship. Domestically farmed salmon appear above the water at last. East Sea salmon are very active so they have less fat and a chewy quality in their flesh.

[Soundbite] Kim Dong-gu(Chef, Salmon Restaurant) : "The flesh of a freshly caught salmon is hard. So there is no need of a process to mature it."

Rich in omega-3 fatty acid, salmon is known to be a high-protein, low-calorie food. In this region, the locals eat salmon with dried laver, as if they were eating tuna. Another recommendation is grilled salmon. Gangwon-do Province boasts a local specialty made with salmon. It is a dish of salmon dried in sea winds. Dried salmon is placed on a good amount of sliced radish in a pot. A spicy marinade is poured on top and cooked on high heat. Now, the local delicacy is ready to be served.

[Soundbite] "I used to eat only raw salmon. But seasoned salmon is tasty without a fishy smell."

[Soundbite] "It's delicious. It's the best!"

Don't forget to add this domestically raised fresh salmon to your list of what to eat next.
  • Salmon Farming
    • 입력 2017-01-11 14:20:07
    • 수정2017-01-11 14:26:14
    News Today
[Anchor Lead]

Until recently, only imported salmon has been available in South Korea. But domestic salmon from the East Sea will likely replace imports soon. That's because Korea has become the first Asian country to develop salmon aquaculture technology. In today's Close Up, we take you to one of the salmon farms on the east coast.

[Pkg]

A ship sails into the ocean early in the morning. After a 30-minute trip, it arrives at a floating fish farm.

[Soundbite] Ahn Bok-seop(Captain) : "The good water for raising salmon should be 17 degrees Celsius on average. The temperature in shallow waters is too high. We came out here, since the temperature can be set at 17 degrees in deep waters."

Salmon roe was imported from Canada and hatched in 2014. Two years have passed since the cultivation of fry began at sea. And this year, the aquaculture project has finally come to fruition. Although they are farmed raised salmon, divers are mobilized to catch the fish.

[Soundbite] Lee Hak-kyu(Diver) : "The farm is huge. So we are making preparations to guide salmon into a net."

This fish farm is so enormous that it could contain more than 900 cars. Divers lead the salmon to the right direction. They are now pulled up from the ship. Domestically farmed salmon appear above the water at last. East Sea salmon are very active so they have less fat and a chewy quality in their flesh.

[Soundbite] Kim Dong-gu(Chef, Salmon Restaurant) : "The flesh of a freshly caught salmon is hard. So there is no need of a process to mature it."

Rich in omega-3 fatty acid, salmon is known to be a high-protein, low-calorie food. In this region, the locals eat salmon with dried laver, as if they were eating tuna. Another recommendation is grilled salmon. Gangwon-do Province boasts a local specialty made with salmon. It is a dish of salmon dried in sea winds. Dried salmon is placed on a good amount of sliced radish in a pot. A spicy marinade is poured on top and cooked on high heat. Now, the local delicacy is ready to be served.

[Soundbite] "I used to eat only raw salmon. But seasoned salmon is tasty without a fishy smell."

[Soundbite] "It's delicious. It's the best!"

Don't forget to add this domestically raised fresh salmon to your list of what to eat next.
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