To begin with
Standards for measuring the size of seafood

Part 1 Spring

1.
Pisces
Sunfish | Golden eye bream | Black puffer | Black shark | Black rockfish | Red rockfish | Black rockfish | Black rockfish | Black catfish | Black rockfish | Black shark | Anchovy | Wakame | Ringfish | Whitebait | Whitefish | Tiger bream | Black rockfish | Rockfish | Buse | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Black rockfish | Purungtonggonggeori | Hakgongchi | Pumpkin bream | Honggampeng | Hong-eo (yellow stingray) | Hwanggangdali | Hwangbok | Dried pollack | White-tailed croaker (silchi)

2.
shellfish
Mantis shrimp | Large lobster | Crab | Snow crab | Snow crab | Small crab | King crab | King crab | Red crab

3.
Cephalopods, molluscs, and shellfish
Gaksisurang (surang) | Brown-banded whelk | Gaeryang clam | Turtle hand | Gunso | Long-horned snail (large long-horned snail, long-tailed long-horned snail) | Dongjuk | Dudureok whelk | Rice cake clam | Razor clam (big-horned snail, garimat clam, pig-gari-mat) | Sea squirt (red snail, stringy snail) | Waterwheel snail (fine-banded snail, deep-hole round snail, deep-hole snail) | Mideodeok | Clam | Lily | Northern clam | Silk scallop | Saljo | Three-ringed waterwheel snail | Sora | Adam's lily (northern brown-patterned snail, Haengdal clam) | Obunjagi | Sea bass | Wrinkled snail | True squid | Large-beaded snail | Pen shell | Clam | Clam | Leopard-spotted cuttlefish | Blood-horned snail | Arrow squid

Part 2 Summer

1.
Pisces
Red sea bream (Gugaldom, Julgaldom) | Gaeseodae (Chamseodae) | Pike eel | Gunpyeongseoni | Flying fish | Sea bass (Spotted sea bass, Flatfish, Branzino sea bass) | Grouper | Flatfish | Dogfish | Donggalchi (Muldonggalchi) | Hagfish | Flatfish | Croaker (Red croaker, Large croaker) | Eel | Gizzard shad | Pollack (Deokdae, Spotted mackerel, Golden pompano) | Boguchi | White anchovy | Bush bream | Red sea bream | Conger eel | Striped anchovy (Mulkkotchi) | Sujogi | Slingfish | Ssugimi | Yellow corvina | Wrasse | Yongdae (Parkdae, Yellow horned sea bream) | Spotted bream (Yellow spotty bream, Sea bream) | Horse mackerel (Garaji) | Grayling (Grayling) | Mudfish | Yellow wrasse (Unspotted yellow wrasse) | Yellowtail | Black-spotted striped mackerel (black-spotted mackerel, nameless black-spotted mackerel, striped mackerel, black-spotted mackerel, yellow-spotted striped mackerel)

2.
shellfish
thorny king crab

3.
Cephalopods, molluscs, and shellfish
Military | Clam | Rock Clam | Purple Sea Urchin | Sea Clam | Sea Clam | Snail | Squid | King Rock Clam | Octopus | Abalone | Swordfish | Elephant Clam | White Snail

Part 3 Fall

1.
Pisces
Hairtail (southern hairtail) | Gangdamdom | Gaesogae | Mackerel (hammer mackerel, Atlantic mackerel) | Goedorachi (spotted goedorachi) | Net-shaped dorachi | Mackerel | Nasaegi | Dageumbari | Cod sashimi (geungasi sashimi, red sashimi, dongal sashimi) | Rock flounder | Rock bream | Back shad | Maetungi | Munjeolgogi | Tiger flounder | Red shad | Salmon | Tuna (skewered mackerel, dongal samchi, yellowtail) | Eoreum bream | Salmon (Atlantic salmon, king salmon, red salmon, coho salmon, pink salmon) | Salmon | Jabari (king shad, king tiger shad, king shad) | Tiger puffer | Amberjack (sickle amberjack) | Gizzard shad | Sardine | Spatula | Filefish (striped filefish, squid, spotted filefish, winged filefish) | Flounder | Halibut | Herring | Turachi | Tilapia | Pangasius catfish | Yellow-spotted rockfish

2.
shellfish
Prickly pear shrimp | Flower crab (spotted flower crab) | Long-haired shrimp | Shrimp (Peony shrimp) | Peach shrimp | Soft-spined red shrimp | Fan shrimp (Nine-tooth fan shrimp) | Salted shrimp (Chinese salted shrimp, Dotdaegi shrimp) | Medium-sized shrimp | Mud shrimp (Spiny mud shrimp) | Saw-blade crab | Red tiger shrimp (Spotted shrimp, Argentine red shrimp) | Whiteleg shrimp

3.
Cephalopods, molluscs, and shellfish
Gamurak | Thick-shelled clam | Octopus | Cuttlefish | Squid (lip-patterned squid)

Part 4 Winter

1.
Pisces
Skipjack tuna (spotted tuna, striped mackerel, mullet) | Flatfish | Black sea bream (sae-nunchi) | Gangdari | Black rockfish (whitetail rockfish, black rockfish, yellowtail) | Sea bass | Turtle puffer (blue puffer) | Black puffer | Geomkkokjeongi (frog puffer) | Oil flounder | Kkanari | Kkachilbok | Barracuda | Gomchi (skewered fish) | Halibut (starfish, spotted flounder) | Yellow flounder | Yellow rockfish | Bigeye tuna | Moonfish (mindalgogi) | Cod | Sandfish | Ttukji | Dorami | Knot flounder | Pollock | Halibut | Yellowtail | Black sea bream (longtail black sea bream) | Northern bluefin tuna (southern bluefin tuna, Atlantic bluefin tuna) | Red shad | Red catfish | Horned bream | Samsegi | Sea bream | Seongdae | Three-line rockfish | Mullet (Gasung-eo) | Threadtail bream | Monkfish (Hwang-a-gwi) | Nine-line bream | Tile bream (Ok-doo-eo) | Dragon flounder | Jang-gaeng-i | Korean rockfish | Bokseomm (Bokseomm) | Little rockfish | Striped flounder | Mouse bream | Pufferfish | Table rockfish | Hairy goby | Grass goby | Humpback bream | Red flounder | Hongdae-chi | Hongsalchi | Yellowfin tuna (Albacore tuna, Whitefin tuna) | Yellow rockfish | Swordfish (Blue marlin, Black marlin, Sailfish) | Yellow-line blackfish | Black squid (Eunmilbok, Milbok)

2.
shellfish
Spiny-foot shrimp | Black barnacle | American lobster | Ginkgo crab | King crab (blue king crab, brown king crab) | Crimson shrimp | Hairy crab

3.
Cephalopods, molluscs, and shellfish
Dogfish | Clam | Snail | Cockle (Bird Cockle, Blood Clam) | Sea Cucumber (Snail Cucumber) | Sea Urchin | Snail (Sculpted Snail) | Octopus | Cuttlefish | Cockle | Plate Clam | Squid with Fins (Humboldt Squid) | Pacific Oyster | Snail (Horihori Hairy Snail) | Scallop (Scallop) | Hairy Top Snail | Bay Scallop | Mussels (Mediterranean Mussel) | Black-bellied Snail (Pearl Snail) | Common Scallop

[Appendix] Marine Parasites and Claims Issues

Make fish tastier and healthier
For those who want to enjoy

Whenever I had questions about fish, I always received help from Kim Ji-min of 'Memories of the Lips'.

This book will help you enjoy delicious fish.

Baek Jong-won (businessman, culinary researcher)

With four distinct seasons and surrounded by the sea on three sides, Korea has an abundance of diverse fish species, and anyone can easily purchase fish and enjoy it cooked in a variety of ways, from raw fish to stews, soups, and fried foods.
Fish, which contains essential nutrients that our bodies cannot obtain from meat or vegetables, has been an indispensable ingredient on our daily tables from ancient times to the present.


《Fish Bible》 introduces 415 types of seafood that are served on our tables, including fish, crustaceans, molluscs, cephalopods, and shellfish, organized by season.
It also contains various useful living information and tips, including types of seafood, how to choose them, how to prepare them, and how to cook them, as well as 'how to distinguish between domestic and imported, wild and farmed fish', 'how to distinguish between fish that look similar but taste significantly different', and 'price information'.


1.1 million subscribers on "Memories of the Lips TV"
Kim Ji-min's 'Modern Jasaneobo'

The main reason I wrote this book was to closely connect the fundamental understanding of aquatic products, which deal with the "raw material," with everyday information.
I hope that this book, which can be considered a modern-day version of the "Aquaculture Guide," will help businesses that handle and manage "raw" seafood, as well as consumers who bring it to their tables, understand the different types of seafood.

_ From 'Starting'

The author, who has been communicating with numerous people through 'seafood' content through various channels such as blogs, YouTube, and TV programs including tvN's 'You Quiz on the Block', is the country's top seafood expert and first fish columnist, to the point that even Baek Jong-won sometimes seeks advice, and always provides accurate and reliable information.


《Fish Bible》 provides a friendly introduction to seafood that is always close to us but we do not know much about.
Anyone, from fishermen to consumers, can create a better life and a healthier food culture by keeping it close at hand and utilizing it.