preface
Fish dishes are easier when dad makes them

Prologue 1
Preparing fish

Prologue 2
Making sashimi

Part 1 Spring Meat

Im Yeon-su (March)
Braised mackerel / Grilled mackerel / Raw mackerel

Dodari (April)
Raw flounder / Mugwort flounder soup / Braised flounder in soy sauce

Ssombengi (April)
Snail raw fish / Snail soybean paste soup

Red sea bream (April)
Red sea bream sashimi / grilled red sea bream with seasoned sauce / clear red sea bream soup / grilled red sea bream head

Octopus (April)
Sliced ​​octopus sashimi / Boiled octopus / Stir-fried octopus / Stir-fried octopus and vegetable noodles

Participant meat (May)
Halibut bone sashimi / Halibut water sashimi / Halibut raw fish salad / Halibut bone sashimi soybean paste salad / Halibut braised

Ganjami (May)
Liverfish soup / Liverfish sashimi / Liverfish sashimi salad

Part 2 Summer Meat

Octopus (June)
Cold octopus salad / Boiled octopus /

Sea bass (July)
Sea bass sashimi / salt-grilled sea bass

Sungdae (July)
Seongdae raw fish / Seongdae gochujang marinated skewers

Min-eo (August)
Raw croaker / Boiled croaker skin / Clear croaker soup

Boguchi (August)
Spicy Boguchi Stew / Boguchi Raw Fish Salad / Boguchi Stew

Part 3 Autumn Meat

Sea bass (September)
Sea bass sashimi / spicy sea bass stew / sea bass cutlet

Ratfish (September)
Raw cuttlefish / Fried cuttlefish

Flounder (October)
Flounder sashimi / Spicy flounder stew / Flounder oyster rolls / Flounder tonic soup

Mackerel (October)
Gizzard shad sashimi / Gizzard shad suzuke sushi

Rock bream (October)
Rock bream sashimi / Rock bream clear soup / Rock bream shell stir-fry

Red Barley (October)
Red sea bream sashimi / Red sea bream porridge

Hairtail (October)
Hairtail raw fish / Fried hairtail / Hairtail raw fish salad / Hairtail braised in soy sauce / Spicy hairtail stew

Squid (October)
Squid sashimi / Squid and pumpkin pancake / Squid dim sum and sundae / Squid salad / Stir-fried squid

Rat Song (October)
Rat snail sashimi / Rat snail spicy stew

Tuna (November)
Salt-grilled tuna / tuna okonomiyaki / tuna sashimi

Goby (November)
Moundfish bone sashimi / Moundfish seasoned stew

Horaegi (November)
Raw pollack / Seasoned pollack / Sundae (blood sausage) / Fried pollack curry skewers / Nurungji (scorched rice soup)

Part 4 Winter Meat

Red sea bream (December)
Red sea bream sashimi / Red sea bream spicy stew / Red sea bream clear stew / Red sea bream salt-grilled / Red sea bream steamed

Bengedom (December)
Red sea bream sashimi / Red sea bream clear soup

Rockfish (December)
Bollak soy sauce stew / Bollak clear soup / Bollak teriyaki / Bollak kimchi stew

Conger eel (December)
Grilled conger eel with salt / Steamed conger eel in a bamboo tube / Braised conger eel in soy sauce

Daegu (January)
Cod stew / Cod scorched rice soup / Cod marinated and grilled

Mackerel (January)
Mackerel sashimi

Mullet (February)
Raw mullet

Open (February)
Hot pot sashimi / Hot pot three-color steamed meat / Hot pot herb-seasoned grilled meat

Third Century (February)
Three-century cold dish

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The Path to Mastering Fish Cooking 1
Choosing and Using a Cleaver

The Path of a Fish Master 2
Sashimi Rankings - What is the best sashimi according to sea fishermen?

The Path to Mastering Fish Cuisine 3
There is a compatibility between raw fish and sauce.

The Path to Mastering Fish Cuisine 4
Salt and water

The Path to Mastering Fish Cuisine 5
Peeling and peeling

The Path to Mastering Fish Cuisine 6
Dangerous fish

The Path to Mastering Fish Cuisine 7
Making semi-dried fish (pidegi) at home

The Path to Mastering Fish Cuisine 8
Confusing Types of Japanese Sukhoe

The Path to Mastering Fish Cuisine 9
What is the 'noble fish' that boasts an expensive price?

From an ordinary husband to an amateur Japanese chef

Publication of "Dad, Please Cook Fish"

“Dad, Please Cook Fish” is the first cookbook published by “Monthly Fishing Chunchu,” which is celebrating its 44th anniversary.
Forty-two fish cuisine experts, fish distributors, fishermen, anglers, and ichthyologists participated in the production of this book.
This book has four distinct features that set it apart from other fish cookbooks published so far.


1.
The ingredients were selected from the '33 most delicious fish in our seas' as voted by sea fishermen.
Therefore, it contains more fish than any other fish cookbook ever published.
Among them, there are some fish that are not often found in sushi restaurants or markets, but we have introduced the main production areas and purchasing tips to help you enjoy their precious taste.

2.
In addition to professional chefs, amateur fish enthusiasts from each region participated in the preparation and advice of the dishes.
From local dishes handed down in the island regions of the southern coast to healthy dishes enjoyed by sea fishermen, it includes a variety of home-cooked dishes that are neither complicated nor fancy.

3.
The process of cutting up and slicing raw fish, which is difficult for women to prepare, is explained with photos so that any man can follow along.
If you follow the detailed steps of cutting flat sashimi, cutting long sashimi, cutting small sashimi, and making bone sashimi (sekoshi) with scissors, you will soon become a fish cooking expert.

4.
We introduce a method to purchase 33 types of wild fish at low prices.
Fishing Chronicles reporters interviewed fish distributors at fish markets across the country and meticulously compiled information on how to distinguish between farmed and wild fish, how to purchase live and fresh fish, and the seasonal market prices and main production areas of wild fish.


The purpose of publishing “Dad, Please Cook Fish” is to “create a happy family table with seasonal, wild fish from our oceans.”
People who like fish but think that fish dishes are something you buy at a sushi restaurant, people who have never tried fish other than hairtail, mackerel, flounder, sea bass, flounder, and pollack, and people who have the opportunity to go to the beach and catch fish but cannot make a single piece of sashimi without someone to clean it for them, I hope that this book will help them fall in love with the true taste of seafood and enjoy a healthy and enjoyable diet.