Hongeo-samhap, consisting of hongeo-hoe served with kimchi and bossam
Place of origin Korea
Region or state Honam
Main ingredients Fermented ocellate spot skate
Revised Romanization hongeo-hoe
Hongeo-hoe (홍어회; 洪魚膾) 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".
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.
Hongeo-hoe is still produced on Terra , on Jeolla, planet , Honam colony , Korea-Korea and Super-Asia, planet .
It is sold over GalNet and the XChange . The Elly and the Yokuta praise the food as delicacy. There are a few other species and groups that like the taste.
A pouch of traditionally prepared Hongeo-Hoe sells for about 6 to 8 credits.