A Guide to Korean Seasonal Fish: What to Eat in Spring, Summer, Fall, Winter 2026

Korea, a peninsula surrounded by three sides of the sea, boasts an incredibly rich and diverse culinary landscape, particularly when it comes to seafood. For the adventurous international traveler or expat, understanding the rhythm of the seasons is key to unlocking the freshest, most flavorful dining experiences. Just as fruits and vegetables have their peak times, so do the myriad species of fish and shellfish that grace Korean tables.

Navigating the bustling fish markets or deciphering restaurant menus can be a delightful challenge, but knowing what's in season transforms it into an exhilarating culinary quest. This comprehensive guide will arm you with the knowledge to confidently explore Korea's vibrant seafood scene throughout 2026. We'll dive deep into the best Korean seasonal fish for spring, summer, fall, and winter, detailing popular dishes, where to find these delicacies, and insider tips to enhance your gastronomic journey. Get ready to embark on a delicious adventure, discovering the unique tastes that each season brings to Korea's coastal bounty.

Spring's Catch: Awakening Flavors (March - May)

As the chill of winter recedes, Korea's waters awaken with a fresh abundance of fish, signaling a season of delicate flavors and refreshing textures. Spring seafood is often characterized by its tender meat and subtle sweetness, making it perfect for light, healthy preparations.

Jogi (Yellow Corvina)

One of the most revered spring catches is Jogi (Yellow Corvina). This versatile fish is cherished for its delicate, white flesh and rich flavor. It's often associated with special occasions and traditional feasts.

• Best enjoyed: Grilled (Gui), steamed (Jjim), or pan-fried. A popular preparation is to lightly salt and grill the Jogi until the skin is crispy and the flesh is flaky and moist.
• Why spring: Jogi caught in spring are particularly plump and flavorful, having fed well over the winter.
• Where to find: Widely available in fish markets across the country, particularly Noryangjin Fish Market in Seoul and Jagalchi Fish Market in Busan. Look for restaurants specializing in grilled fish near coastal areas.
• Illustrative Price: A medium-sized grilled Jogi might cost around 15,000-25,000 KRW in a local restaurant.

Dot Bery (Spotted Seabass)

Another spring highlight is Dot Bery (Spotted Seabass). Known for its firm, lean meat, it’s a favorite among connoisseurs for raw fish dishes.

• Best enjoyed: As raw sliced fish (Hoe). Its clean taste and firm texture make it an excellent choice for a refreshing spring Hoe platter. It's also delicious in a spicy fish stew (Maeuntang).
• Why spring: The colder spring waters make the fish firmer and more flavorful for raw consumption.
• Where to find: Coastal towns and specialized raw fish restaurants, especially in southern regions like Gyeongnam and Jeju Island.
• Illustrative Price: A platter of Dot Bery Hoe for two could range from 50,000-80,000 KRW, depending on the restaurant and portion size.

Myeolchi (Anchovy)

While small, Myeolchi (Anchovy) is an indispensable part of Korean cuisine, and spring marks the season for larger, meatier anchovies.

• Best enjoyed: Often fermented into a vital seasoning for kimchi and various stews, fresh Myeolchi are also pan-fried or enjoyed in a spicy Myeolchi Hoe-muchim (spicy anchovy salad).
• Why spring: The spring catch includes larger anchovies that are great for eating whole, rather than just for broth or paste.
• Where to find: Abundant in markets, particularly along the southern coast (e.g., Namhae). You'll find specialty restaurants serving fresh Myeolchi dishes in these regions.
• Illustrative Price: A plate of Myeolchi Hoe-muchim might be 20,000-35,000 KRW.

Summer's Bounty: Refreshing Seafood Delights (June - August)

As temperatures rise, Koreans seek out seafood that offers cooling and refreshing qualities. Summer fish tend to be lighter, with a focus on preparations that complement the warmer weather, often incorporating fresh vegetables and tangy dressings.

Ojingeo (Squid)

Ojingeo (Squid) is a summer staple, prized for its chewy texture and mild flavor. It’s incredibly versatile and features in a wide array of Korean dishes.

• Best enjoyed: Grilled (Ojingeo Gui), stir-fried in a spicy sauce (Ojingeo Bokkeum), or as refreshing raw squid salad (Ojingeo Ssukhoe). Dried squid is also a popular snack.
• Why summer: Squid are most abundant and at their plumpest during the summer months.
• Where to find: Ubiquitous across Korea. Any local market, street food stall, or restaurant will feature squid dishes. Coastal cities like Sokcho on the east coast are famous for their squid.
• Illustrative Price: A serving of Ojingeo Bokkeum in a casual eatery might cost 12,000-20,000 KRW.

Godeungeo (Mackerel)

Though available year-round, Godeungeo (Mackerel) is particularly delicious in the summer when its fat content is optimal, contributing to its rich, savory taste.

• Best enjoyed: Heavily grilled (Godeungeo Gui) until the skin is crispy and the flesh is tender and juicy. It's also a popular addition to spicy stews (Godeungeo Kimchi Jjigae).
• Why summer: Summer mackerel are fattier and more flavorful, making them excellent for grilling.
• Where to find: Available at nearly all fish markets and Korean restaurants specializing in home-style cooking. Busan is particularly famous for its mackerel.
• Illustrative Price: A grilled Godeungeo set meal (Godeungeo Gui Jeong식) can be found for 10,000-18,000 KRW.

Haemul Pajeon (Seafood and Scallion Pancake)

While not a fish itself, Haemul Pajeon (Seafood and Scallion Pancake) is a beloved summer dish that typically features a delightful mix of seasonal seafood, often including squid, shrimp, and mussels. It's especially popular during rainy summer days.

• Best enjoyed: Freshly pan-fried, served hot with a soy-based dipping sauce. Pairs perfectly with Makgeolli (Korean rice wine).
• Why summer: The fresh seafood components are abundant, and the warm, savory pancake is comforting during summer showers.
• Where to find: Most traditional Korean restaurants, pubs (Jumak), and even street food stalls. Dongnae Pajeon in Busan is a famous regional variant.
• Illustrative Price: A large Haemul Pajeon could cost 15,000-25,000 KRW.

Autumn's Harvest: Rich and Satisfying Seafood (September - November)

Autumn brings cooler temperatures and a craving for heartier, more satisfying flavors. The fish of this season are often rich in healthy fats, offering a depth of flavor that is truly comforting. It's a prime time for shellfish as well.

Jeoneo (Gizzard Shad)

Jeoneo (Gizzard Shad) is perhaps the most iconic autumn fish in Korea, so much so that there's a saying: "Even a daughter-in-law who has left home returns for Jeoneo." Its unique, slightly nutty flavor and delicate bones (which are often eaten with the flesh) make it a seasonal delicacy.

• Best enjoyed: Grilled (Jeoneo Gui) until crispy, raw (Jeoneo Hoe), or in a spicy salad (Jeoneo Hoe-muchim). The grilled version, eaten whole, is a truly authentic experience.
• Why autumn: Jeoneo are fattiest and most flavorful in autumn, preparing for winter.
• Where to find: Seafood markets and coastal restaurants, particularly along the west and south coasts (e.g., Boryeong, Gunsan, Gwangyang). Many regions hold Jeoneo festivals in autumn.
• Illustrative Price: A plate of grilled Jeoneo for two might be 30,000-50,000 KRW.

Daeha (Jumbo Shrimp/Tiger Prawn)

While technically not a fish, Daeha (Jumbo Shrimp or Tiger Prawn) are a massive autumn favorite. These large, succulent shrimp are celebrated for their sweet, firm meat.

• Best enjoyed: Salt-grilled (Sogeum Gui) right at the table, raw (Saewoo Jang - soy-marinated shrimp), or in a spicy shrimp stew.
• Why autumn: Daeha are at their peak size and flavor in autumn.
• Where to find: Famous along the west coast (e.g., Anmyeondo Island, Soraepogu Port in Incheon). Many restaurants specialize in Daeha dishes during this season.
• Illustrative Price: A serving of salt-grilled Daeha (1kg) can range from 60,000-100,000 KRW depending on the season and location.

Gganjangejang / Yangnyeom Gejang (Marinated Crab)

Again, not fish, but Gejang (Marinated Crab) is a celebrated seafood dish, with autumn being the peak season for female flower crabs (Kkotge) laden with roe. Two main types exist: Gganjang Gejang (soy-marinated raw crab) and Yangnyeom Gejang (spicy chili-marinated raw crab).

• Best enjoyed: Eaten raw, directly from the shell, served with rice. The rich, savory, and sometimes spicy flavors are addictive.
• Why autumn: Female crabs are full of rich roe during this season, making them exceptionally flavorful.
• Where to find: Specialty Gejang restaurants across Korea, particularly in Seoul (e.g., Sinsa-dong, Gangnam) and along the west coast.
• Illustrative Price: A set meal with Gganjang Gejang or Yangnyeom Gejang typically costs 30,000-50,000 KRW per person.

Winter's Treasures: Hearty and Warming Catches (December - February)

Winter in Korea calls for warming, robust dishes, and the seafood scene delivers with an array of hearty fish that are perfect for stews, soups, and substantial grilled meals. These fish often have a higher fat content, making them rich and incredibly flavorful.

Dongtae (Pollack)

Dongtae (Pollack) is synonymous with winter in Korea. This versatile white fish is a staple in many comforting dishes, particularly spicy soups and stews.

• Best enjoyed: In a hearty, spicy soup (Dongtae Jjigae or Dongtae Maeuntang). The lean, flaky flesh holds up well in broth, soaking up the rich, spicy flavors. Dried pollack (Bugeo) is also used for a clear, restorative soup (Bugeoguk).
• Why winter: Pollack are most abundant and robust in the cold winter months.
• Where to find: Dongtae Jjigae restaurants are common throughout Korea. Look for them in local neighborhoods and bustling market areas.
• Illustrative Price: A bowl of Dongtae Jjigae for one person might be 8,000-15,000 KRW.

Gwangeo (Flounder/Halibut)

Gwangeo (Flounder or Halibut) is popular year-round, but the cold winter waters make its flesh particularly firm and sweet, ideal for raw consumption.

• Best enjoyed: As raw sliced fish (Hoe). Its firm, white flesh has a clean taste, making it one of the most popular choices for Hoe platters.
• Why winter: Colder water makes the fish denser and more flavorful for raw preparations.
• Where to find: Extremely common in raw fish restaurants and fish markets, especially Noryangjin and Jagalchi.
• Illustrative Price: A Gwangeo Hoe platter for two could range from 60,000-90,000 KRW, depending on the size of the fish.

Bangeo (Yellowtail/Amberjack)

Bangeo (Yellowtail or Amberjack) is a prized winter catch, celebrated for its rich, oily flesh and deep flavor. It's often compared to tuna due to its high fat content.

• Best enjoyed: As raw sliced fish (Hoe). The belly meat is particularly prized for its melt-in-your-mouth texture. It can also be lightly grilled.
• Why winter: Bangeo develop a high-fat content in winter to brave the cold, making them incredibly flavorful and rich.
• Where to find: High-end raw fish restaurants, especially in coastal areas like Jeju Island and Busan. Bangeo festivals are popular in winter.
• Illustrative Price: Bangeo Hoe is often pricier, with a platter for two starting from 80,000-120,000 KRW.

Where to Savor Korea's Seasonal Fish

Experiencing Korean seasonal fish isn't just about the food; it's about the environment and the culture. Here are the best places to dive into the seafood scene:

1. Major Fish Markets

These sprawling hubs are sensory feasts, offering the freshest catch directly from the ocean.

• Noryangjin Fish Market (Seoul): An iconic destination, Noryangjin allows you to select your live fish, have it prepared fresh on the spot by an upstairs restaurant, and enjoy it with accompanying side dishes. It’s an unforgettable, bustling experience. Expect to pay for the fish by weight (negotiable) plus a preparation fee per person (around 5,000 KRW for basic Hoe, more for complex dishes).
• Jagalchi Fish Market (Busan): Korea's largest seafood market, Jagalchi offers a similar "choose your fish, then eat" experience but with a distinctly Busan coastal vibe. It's vast, vibrant, and a must-visit for seafood lovers.
• Insider Tip: Go early in the morning for the widest selection. Don't be afraid to haggle respectfully, especially if buying multiple items. Always confirm the total price before preparation.

2. Coastal Towns and Regions

For the ultimate fresh experience, head to the source.

• Jeju Island: Famous for its Gwangeo (flounder), Bangeo (yellowtail), and a variety of unique shellfish. Many restaurants specialize in raw fish caught just offshore.
• Busan: Beyond Jagalchi, Busan offers numerous seafood restaurants catering to all tastes, from casual grilled fish to upscale raw fish establishments.
• Sokcho (Gangwon-do): Renowned for its Ojingeo (squid) and other East Sea delicacies. It's a fantastic place to try unique local seafood preparations.
• West Coast (e.g., Anmyeondo, Boryeong): Prime spots for Daeha (jumbo shrimp), Jeoneo (gizzard shad), and Gejang (marinated crab) during their respective seasons.

3. Local Seafood Restaurants (Haemul-jeong)

Throughout cities and towns, you'll find dedicated seafood restaurants, from casual eateries specializing in grilled fish to more formal establishments serving elaborate multi-course seafood meals (Haemul-jeong). Look for places bustling with locals – a good sign of quality and freshness.

Essential Tips for Enjoying Korean Seafood

To make the most of your Korean seafood adventure in 2026, keep these practical tips in mind:

1. How to Choose Fresh Fish

At fish markets, look for:

• Clear, bright eyes: Not cloudy or sunken.
• Shiny, moist skin: Scales should be intact and glistening.
• Red gills: A vibrant red color indicates freshness.
• Firm flesh: When gently pressed, the flesh should spring back.
• Mild, oceanic smell: Avoid any strong, unpleasant "fishy" odors.

2. Navigating the Raw Fish Experience (Hoe)

• Dipping Sauces: Raw fish is typically eaten with a mix of soy sauce and wasabi (ganjang & gochujang), or a spicy chili paste with vinegar (chojang). Some prefer ssamjang (a thick, spicy paste).
• Ssam (Wrap): It's common to wrap a piece of fish with a perilla leaf (kkaennip) or lettuce (sangchu), adding garlic, chili, and ssamjang.
• Post-Hoe Stew: After enjoying your raw fish, it's customary to have a spicy fish head stew (Maeuntang) made from the leftover bones and head of your chosen fish. This warms the stomach and offers a contrasting flavor.

3. Pairing Drinks

• Soju: The classic pairing for most Korean dishes, including seafood. Its clean, crisp taste cuts through richness.
• Makgeolli: Especially good with savory pancakes (Pajeon) and grilled fish.
• Beer: A refreshing choice, particularly with fried or grilled seafood.
• White Wine: Increasingly available in more upscale restaurants, offering a familiar pairing for international palates.

4. Food Safety

While Korean seafood is generally very fresh, follow basic food safety:

• Eat at reputable establishments.
• If trying raw fish, ensure it's from a busy vendor with high turnover.
• Consider your own dietary sensitivities.

Comparison Tables

Table 1: Seasonal Fish Highlights 2026

Table 2: Fish Market vs. Coastal Restaurant Experience

Table 3: Common Korean Fish Cooking Methods

Frequently Asked Questions about Korean Seasonal Fish

Q1: Is it safe to eat raw fish (Hoe) in Korea?

A1: Yes, generally it is very safe. Korea has a strong culture of fresh raw fish consumption, and vendors at reputable markets and restaurants adhere to high standards. Always choose busy establishments with high turnover for the freshest experience.

Q2: How do I order fish at a fish market if I don't speak Korean?

A2: Many vendors at major markets like Noryangjin and Jagalchi have basic English or use translation apps. You can point to the fish you want, indicate the number of people in your party, and use hand gestures for common cooking methods (e.g., "Hoe" for raw, "Gui" for grilled, "Jjigae" for stew). Having a translation app ready on your phone can be very helpful.

Q3: What is "Maeuntang" and when do I eat it?

A3: Maeuntang is a spicy fish stew, often made from the leftover bones and head of the fish you've just eaten raw (Hoe). It's typically served after your Hoe, allowing you to enjoy two distinct dishes from one fish. It's a warming, flavorful conclusion to a seafood meal.

Q4: Are there vegetarian options available at seafood restaurants?

A4: While seafood restaurants focus on fish, most will offer some vegetable side dishes (Banchan) that come with the meal. However, dedicated vegetarian main dishes might be limited. It's best to check the menu or ask if they have specific vegetarian options before committing. If you're strictly vegetarian, you might find more options at general Korean restaurants or dedicated vegetarian eateries.

Q5: How much should I expect to pay for a typical seafood meal?

A5: Prices vary widely depending on the fish, portion size, location, and type of establishment.

• Casual grilled fish or stew: 10,000-20,000 KRW per person.
• Fish market experience (fish + prep fee): 30,000-60,000 KRW per person for a good amount of raw fish and stew.
• Specialty or high-end raw fish platters (e.g., Bangeo, large Gwangeo): 50,000-100,000+ KRW per person. Remember that prices for live fish at markets are often negotiable and fluctuate with the season and catch volume.

Conclusion

Korea's seasonal fish scene offers an ever-changing culinary landscape, providing unique and delicious experiences throughout the year. From the delicate Jogi of spring to the hearty Bangeo of winter, each season brings its own special catches, prepared in ways that highlight their freshest flavors.

By familiarizing yourself with these seasonal delights, where to find them, and how to enjoy them, you'll transform your dining experiences in Korea from merely eating to truly savoring. So, as you plan your 2026 travels, make sure to mark your calendars for these peak seafood seasons. Venture into a bustling fish market, dine by the sea in a charming coastal town, or discover a hidden gem of a restaurant in a local neighborhood. Your palate will thank you for embracing the incredible diversity and freshness of Korean seasonal fish.

Ready to explore more of Korea's culinary treasures? Check out our guides on Korean street food, traditional market tours, or even consider a Korean cooking class to learn how to prepare some of these dishes yourself! Happy eating!