There is a conventional wisdom in Korea, saying “the delicious smell of grilled gizzard shad in autumn makes a runaway daughter-in-law return home.”
Gizzard shad with soft flesh and bold flavors indeed embodies a delicacy of autumn in Korea.
In autumn in Korea, gizzard shads store up plenty of nutrients for the long, cold winter; meaning they are packed with healthy oils and plenty of flavor.
The best months to eat these delicious fish are between late September and mid November.
Larger gizzard shads are higher in fat, so make sure to pick a fish over 15cm to enjoy the fish’s true taste.
There are many ways to cook and eat gizzard shads. Slices of raw gizzard shads taste best when wrapped in lettuce and seasoned with chili and garlic sauce.
The spicy taste of a seasoned gizzard shad platter mixed with various vegetables and condiments is also a local favorite. However, the best way to cook gizzard shad is to take a whole fish, score it lightly, salt it, and put it on the grill. There’s no need to debone it, so it is ready to be eaten as soon as it is done.