Jjangttungeo or shuttles hoppfish is also called "loach of the sea" or "mini seal" since it's strong enough to crawl or even hop on the mud.
Jjangttungeo is the only fish that hibernates from early November to April. Also, it cannot be farmed so it must be caught.
Jjangttungeo tang is made by boiling fillet with spice, unlike loach soup which boils grinded fish. What's good about jjangttungeo tang is that it has no fishy smell. The soup goes well with soju(distilled liquor made from grains). One could have a try when you tour to Korea.
Tip
Jjangttungeo is caught between mid-April and mid-October,
Jjangttungeo is caught between mid-April and mid-October,
and it is the fattiest in September.
Thus, September is the time to enjoy the fish as a stew or grill.
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