Dried Pollack

[Anchor Lead]

Dried pollack, high in protein and low in fat, has been a long beloved dish for Koreans. The fish is even known for detoxifying effects. The bitter cold these days is just the season for drying pollack. Follow us to Inje, Gangwondo Province.

[Pkg]

On the edge of Seoraksan Mountain, in freezing temperatures and against gusty winds Fleshy pollack are being hung over racks to be dried in the cold air. The work continues on ceaselessly to the point that the gloves workers are wearing are drenched. The drying of pollack has begun about a week faster this year since late December. This is because the brutal cold wave has come early.

[Soundbite] Ha Seong-gwon(Yongdaeri Village) : "Pollack dries better in the cold weather. This year, we expect top quality product."

The daily temperature difference is as wide as 20 degrees Celsius. The pollack will now repeat the process of being frozen, then defrosted and then frozen again all throughout winter. After four months, the raw fish will turn into a yellowish dried version. After being completely dried, pollack can be preserved for a very long time while maintaining flavor and nutritional value.

[Soundbite] Choi Yong-jin(Yongdaeri Dried Pollack Association) : "Our pollack has soft flesh which makes easier chewing. The repeated process of freeze and melt also boosts the nutritional value."

The high-protein, low-fat treat with purported detoxifying effects is a versatile ingredient that can be grilled or made into stew or soup. 70% of the domestic dried pollack harvest comes from Yongdaeri village in Inje, Gangwondo Province.