Andong Salted Mackerel

Andong ganjogodeungeo (안동 간고등어) is mackerel (고등어, godeungeo) that has been very heavily salted (간, gan, refers to salt seasoning) and traditionally transported from the East Sea coastal city of Yeongdeok to the inland city of Andong. The journey of several days by foot or cart in pre-modern Korea required heavy salting to prevent the fish from spoiling. This long salting period, combined with the curing process during transport, produced a fish with a concentrated, deeply savory, slightly fermented flavor unlike fresh mackerel. The fish is typically grilled (구이) or pan-fried, producing a crispy, deeply golden skin and firm, intensely flavored flesh. The high salt content means the fish is eaten in small quantities alongside plain white rice, which balances the saltiness. Andong ganjogodeungeo is considered one of the best examples of Korean food preservation culture — where necessity created an extraordinary flavor. Today, Andong ganjogodeungeo is available at specialty shops in Andong and through online orders. Some producers still follow traditional salting methods, though refrigerated transport has made the months-long road journey obsolete. The product is sold whole or in fillets, vacuum-packed for freshness.