https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKorean_cuisine%2F41%2FenTranslations:Korean cuisine/41/en - Revision history2026-09-12T09:19:29ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Korean_cuisine/41/en&diff=155557&oldid=prevFuzzyBot: Importing a new version from external source2025-06-18T03:54:12Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews. Common grilled fish include [[Mackerel (food)|mackerel]], [[hairtail]], [[Sciaenidae|croaker]] and [[Pacific herring]]. Smaller fish, shrimp, squid, mollusks and countless other seafood can be salted and fermented as ''[[jeotgal]]''. Fish can also be grilled either whole or in fillets as [[banchan]]. Fish is often dried naturally to prolong storing periods and enable shipping over long distances. Fish commonly dried include [[yellow corvina]], [[Anchovy (food)|anchovies]] (''myeolchi'') and [[Sciaenidae|croaker]]. Dried anchovies, along with kelp, form the basis of common soup stocks.</div>FuzzyBot