Pufferfish

Types of Puffer Fish Among the various types of puffer fish, the high-end species in Korea are the spotted puffer fish (chambok), the tiger puffer fish (jajubok), and obscure puffer fish (hwangbok). While the spotted and tiger puffer fish were once thought to be different species despite their similar appearances, recent studies show that they are, in fact, the same species. The spotted puffer fish can grow to about 50 cm in length, with a dark back and white belly. Its body is somewhat round, tapering towards the tail, and all its fins are black. The tiger puffer fish is smaller, measuring around 40 cm, and is distinguished by several black spots on its back. The obscure puffer fish is a migratory species caught in river estuaries, notable for the yellow band on its belly. Yellowfin puffer fish, often larger than the spotted puffer fish, is another common type. It has a dark blue back with white stripes that resemble a magpie's pattern, which is why it is named "kkachibok," meaning "magpie puffer fish." Kkachibok is farmed and widely imported and is often regarded as lower in quality than spotted puffer fish and tiger puffer fish because it is easier to find, but the taste is quite similar, making it another excellent choice. Other species commonly consumed in Busan and the Gyeongsangnam-do include the vermiculated puffer fish and the panther puffer fish. They are smaller and more common compared to the spotted puffer fish and tiger puffer fish. In Busan, the vermiculated puffer fish is known locally as "milbok" (dark rough-backed puffer fish and is primarily used for making bokguk (puffer fish soup)), although the originally refers to a different species. It grows to about 30 cm, with a yellow stripe between its back and belly and white spots on its dark brown back. Panther puffer fish grows to about 35 cm, with a brownish-yellow back speckled with dark brown spots and vertical yellow stripes on its white belly. There is also a very small species known as grass puffer fish, often called "jjolbok," which is the smallest among the puffer fish consumed. It is often used when making soup with several kinds of fish. How to Enjoy Puffer Fish Dishes Puffer fish is mainly enjoyed as soup or porridge, but it can also be served raw or deep-fried. The type of puffer fish used varies depending on the restaurant, chef, and dish. A popular puffer fish dish is bokguk, and each restaurant has its own way of preparing the broth. Generally, puffer fish, bean sprouts, and water parsley are added to kelp broth and simmered together. Some restaurants may also include kimchi cabbage. Bokguk is usually served as a malgeuntang (soup), but you can also request a maeuntang (spicy stew) if you prefer a kick. When enjoying bokguk, be sure to add a few drops of vinegar. The vinegar helps eliminate any fishy odors from the puffer fish and balances the taste. Bokguk is typically served in a hot stone pot. Interestingly, after a spoonful of the hot broth, you might experience a refreshing feeling, which is more about psychological comfort than actual cooling. This is why Koreans often describe hot soups as "siwonhada," which means "cool" or "refreshing." When ordering bokguk, you'll often receive several side dishes, with puffer fish skin being one of the most notable. The texture of puffer fish skin differs between the outer and inner surfaces. The outer surface is adorned with intricate patterns and tiny bumps, while the inner layer consists of collagen. For dishes using puffer fish skin, the inner side of the skin is separated and used. When prepared cold, puffer fish skin has a chewy texture. Some restaurants even make special jelly from the collagen in the skin, which is another delicacy. In some restaurants, bokguk is served with a large bowl of rice. You can mix the bean sprouts and water parsley from the soup into the rice to create a delicious bibimbap. When? Puffer fish can be caught Year-Round, but its peak season is during winter (November to March) as this is when the fish builds up nutrients in preparation for spawning in spring and summer. This period also coincides with the peak season for minari (water celery), a key ingredient in puffer fish soup, making it the best time to enjoy the dish. Where? In the past, puffer fish were primarily sold in areas with fish markets, such as Nampo-dong and Jagalchi Market in Busan. However, nowadays, you can find many puffer fish restaurants throughout Busan.