Hongeo-hoe

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. 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. ==Production==

Originally, the skates used in the production of hongeo-hoe were harvested locally from the waters around Heuksando, an island off the southwestern coast of Korea. In more recent years, a larger proportion has been made with less expensive imported fish, mainly from Chile, After fermentation, the preserved skates are sliced into small pieces and packed into boxes for shipment. ==Eating==

, steamed pork. Various banchan'' surround the main three dishes. Hongeo-hoe is typically presented to diners as small slabs, sashimi-style, without being subjected to cooking or further preparation. a combination known as hongeo samhap (). It is also often served with the Korean alcoholic beverage makgeolli, In addition to the fermented meat, many restaurants will also serve non-fermented hoe preparations of the highly fatty liver of the skate (, ). Other organs such as the spleen (, , literally "skate side-liver") may also be featured. Cooked skate dishes such as steamed skate, hongeo jjim and skate pancakes (jeon) may also be options. ==See also==