Fish and seafood

Also called 아그대젓.

Agdae jeot is a salted, fermented jeot named in a 1987 survey of Korean jeotgal, recorded only in the south. Agdae is a dialect fish name and no source found says which species it is. Nothing more about how it is made was found.

Part used

The whole fish

Region

Recorded only in Nambu (the south) by the 1987 survey

Made like Jeotgal (Korean salted fermented seafood).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 아까모찌젓.

Akkamojji jeot is a salted, fermented jeot named in a 1987 survey of Korean jeotgal, recorded only in the south. Akkamojji is a fish name of Japanese origin and no source found says which species it is. Nothing more about how it is made was found.

Part used

The whole fish

Region

Recorded only in Nambu (the south) by the 1987 survey

Made like Jeotgal (Korean salted fermented seafood).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called stinkheads, stink heads.

Stinkheads are salmon heads aged in a pit in the ground until soft, an Alaska Native food; sea-mammal foods such as seal and whale are aged in a similar way. The state health guide calls this putrefaction rather than true fermentation, since no carbohydrate is there to make acid and the pH stays neutral. Aging was the preservation method in 85 of Alaska's 141 foodborne botulism outbreaks from 1950 to 2010; type E caused 83 % of all the outbreaks.

1. Take the salmon heads
2. Lay them in a lined pit and cover
3. Age until softup to 2 °C
4. Knead into a paste

Safety: Alaska had 141 confirmed foodborne botulism outbreaks, 283 cases and 20 deaths from 1950 to 2010, all from traditional Alaska Native foods; 14 outbreaks were traced to salmon heads. Type E strains, which are inhibited only below pH 5, caused 83 % of the outbreaks. Plastic or glass jars and sealed plastic bags keep air out and raise the risk. In a survey of 140 adults in nine Bristol Bay villages, one third of those who made these foods used plastic containers. The state advises traditional methods, aging cold (ideally below 2 °C), clean hands and containers, and cooking the food before eating, since heat destroys the toxin. The guide says traditional methods may decrease botulism bacteria but will not always prevent toxin production. Outbreak foods were aged in pits as well as in closed containers. CDC advises boiling all home-fermented Alaska Native foods for 10 minutes before eating, with 1 more minute for each additional 1,000 feet of elevation. You cannot see, smell or taste the toxin, and even a small taste can be deadly.

• Alaska Division of Public Health, Section of Epidemiology 2011, Botulism in Alaska, a guide for physicians and health care providers, 2011 update
• Chiou L.A., Hennessy T.W., Horn A., Carter G., Butler J.C. 2002, Botulism among Alaska Natives in the Bristol Bay area of southwest Alaska, a survey of knowledge, attitudes, and practices related to fermented foods known to cause botulism, Int. J. Circumpolar Health 61(1):50–60, doi:10.3402/ijch.v61i1.17405 (abstract)
• US Centers for Disease Control and Prevention, Botulism Prevention (updated 26 February 2026)

Also called 아사리젓.

Asari jeot is a salted, fermented shellfish jeot named in a 1987 survey of Korean jeotgal, recorded only in the south. Asari is a Japanese loan name, probably for the Manila clam, but no source found confirms the species. Nothing more about how it is made was found.

Part used

The whole shellfish meat

Region

Recorded only in Nambu (the south) by the 1987 survey

Made like Jeotgal (Korean salted fermented seafood).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 바닷게젓, 바닷게장.

Badatge jeot is jeot of sea crab, named in a 1987 survey of Korean jeotgal and recorded in the south. The survey found sea crab and sea shrimp used mainly on the west coast, freshwater crab in the field areas. No source found gives the crab species or how this jeot is made.

Part used

The whole crab

Region

Recorded in Nambu (the south) by the 1987 survey

Made like Jeotgal (Korean salted fermented seafood).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 백하젓, 백화젓.

Baekha jeot is a shrimp jeot made in winter. At the Joseon court it was salted lightly, and the shrimp had their heads and tails taken off before it was served on the king's table. The Sejong annals record it among the jeotgal sent to the Ming court.

Season

Made in winter

Salting

Salted lightly (samsamhage) for the court

Serving at court

Heads and tails removed; filling one small jaengcheop dish was said to take half a day

Made like Jeotgal (Korean salted fermented seafood).

• Seo H.K. 1995 (revised 2024), 새우젓 (Saeujeot), Encyclopedia of Korean Culture, Academy of Korean Studies
• Seo H.K. 1995 (revised 2022), 젓갈 (Jeotgal), Encyclopedia of Korean Culture, Academy of Korean Studies
• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 뱀장어창젓, 민장어창젓.

Baemjangeo chang jeot is jeot of eel guts, named in a 1987 survey of Korean jeotgal. The survey recorded it in the south as a product of a few special localities only. No source found describes how it is made.

Part used

The viscera (chang)

Region

Recorded in Nambu (the south), from special localities only, by the 1987 survey

Made like Jeotgal (Korean salted fermented seafood).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 박대젓.

Bakdae-jeot is jeot made from bakdae, a tongue sole, recorded by a 1987 survey in the south. No recipe was found, so it is shown with the general jeotgal method.

Made like Jeotgal (Korean salted fermented seafood).

Safety: Under the Korean Food Code, jeotgal must not be bulked up with added water or brine. In jeotgal with 8 % salt or less, no preservative other than sorbic acid and its salts may be found, and those are limited to 1.0 g/kg as sorbic acid. Jeotgal other than fish sauce is also tested for E. coli.

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54
• Ministry of Food and Drug Safety, Korean Food Code (식품공전), 5. Standards by food, 20-2 jeotgal (젓갈류)
• Ha E.B., Seodae (서대), National Folk Museum of Korea, Encyclopedia of Korean Folk Culture: Korean Food, Clothing and Housing (한국의식주생활사전)

Also called 반지젓, 반디젓, banjiang-eo-jeot, Ganghwa baendaengi-jeot.

Banji-jeot is jeot made from banji, an anchovy-family fish of the Yellow Sea that Ganghwa people call baendaengi. In the Joseon period it was, with saeu-jeot, the leading jeot of the Gyeonggi area, and its bones were said to melt away. No recipe was found, so it is shown with the general jeotgal method.

Season

Caught in the Yellow Sea from March to June; May and June bring the biggest, fattest catch

Made like Jeotgal (Korean salted fermented seafood).

Safety: Under the Korean Food Code, jeotgal must not be bulked up with added water or brine. In jeotgal with 8 % salt or less, no preservative other than sorbic acid and its salts may be found, and those are limited to 1.0 g/kg as sorbic acid. Jeotgal other than fish sauce is also tested for E. coli. Banji is an anchovy-family fish. FAO and WHO name anchovy among the fish behind histamine poisoning, and the FDA says histamine can form during salting and fermenting and that heat does not remove it.

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54
• Ministry of Food and Drug Safety, Korean Food Code (식품공전), 5. Standards by food, 20-2 jeotgal (젓갈류)
• Kim C.I., Banjijabi (반지잡이), National Folk Museum of Korea, Encyclopedia of Korean Folk Culture: Korean Livelihood Technology (한국생업기술사전)
• Kim C.I., Baendaengi (밴댕이), National Folk Museum of Korea, Encyclopedia of Korean Folk Culture: Korean Food, Clothing and Housing (한국의식주생활사전)
• FAO 2013, Public health risks of histamine and other biogenic amines from fish and fishery products (highlights of the FAO/WHO expert meeting)
• US Food and Drug Administration, Fish and Fishery Products Hazards and Controls Guidance, chapter 7, Scombrotoxin (histamine) formation

Also called 복어알젓.

Bogeo-al-jeot is salted puffer fish roe, recorded by a 1987 survey in the south. Puffer ovaries hold the highest levels of tetrodotoxin, a nerve poison that cooking does not destroy, and the Korean Food Code excludes puffer roe where it defines frozen edible fish innards. Do not make or eat it. No method or figures were found.

1. Take the roe
2. Salt and pack

Safety: Not for home practice. Eating puffer roe can kill. Tetrodotoxin is highest in puffer ovaries and liver, has no colour, smell or taste, and is not destroyed by boiling. Japan's health ministry says rubbing with salt, soaking in water or heating does not remove it, and no source read shows that salting this jeot makes it safe. The Korean Food Code excludes puffer roe where it defines frozen edible fish innards, lists which puffer species may be eaten, and limits puffer toxin in edible flesh and skin to 10 MU/g.

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54
• Park K.T., Bogeo (복어), National Folk Museum of Korea, Encyclopedia of Korean Folk Culture: Korean Food, Clothing and Housing (한국의식주생활사전)
• Ministry of Food and Drug Safety, Korean Food Code (식품공전), 1. General provisions, 3. definitions, 61) frozen edible fish viscera (puffer roe excluded)
• Ministry of Food and Drug Safety, Korean Food Code (식품공전), 2. Common standards, 3. general standards, 16) fishery products (puffer toxin)
• Ministry of Health, Labour and Welfare of Japan, 安全なフグを提供しましょう (Serving safe fugu)
• Ministry of Health, Labour and Welfare of Japan, 自然毒のリスクプロファイル：魚類：フグ毒 (Natural toxin risk profile, fish, puffer toxin)
• US FDA, Fish and Fishery Products Hazards and Controls Guidance, Chapter 6, Natural Toxins (August 2019)

Also called 부새우젓.

Bu-saeu-jeot is a shrimp jeot recorded by a 1987 survey in Gwanbuk, the north-east, as a product of a few localities only. No recipe was found, so it is shown with the general jeotgal method.

Made like Jeotgal (Korean salted fermented seafood).

Safety: Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less. The Code also sets an E. coli limit for jeotgal other than aekjeot (n=5, c=1, m=0, M=10).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54
• Ministry of Food and Drug Safety, Korean Food Code (식품공전), 5. Standards by food, 20-2 jeotgal (젓갈류)

Also called burong talangka, burong tabâ ng talangkâ, fermented crab fat.

Burong talangka is a Philippine salt ferment of river crabs, made in parts of Pampanga and Bulacan. Fresh crabs are kept covered in salt, then served at mealtime and eaten at once, because they spoil quickly once taken out of the salt.

1. Keep fresh crabs covered in salt
2. Take out at mealtime and eat at once

Safety: Talangka are river crabs, and the sources describe no cooking step. The CDC says paragonimiasis, a lung-fluke infection, comes from raw, partly cooked, pickled or salted freshwater crabs, and that Paragonimus westermani occurs in the Philippines. The CDC advises never eating raw freshwater crabs and cooking them to at least 63 °C (145 °F).

• Wikipedia, Taba ng talangka (section on burong tabâ ng talangkâ; outline only)
• Banaay C.G.B., Balolong M.P. and Elegado F.B. 2013, Lactic acid bacteria in Philippine traditional fermented foods, in Lactic Acid Bacteria, R & D for Food, Health and Livestock Purposes, InTech, Table 1 (not read; the publisher's robots.txt blocks AI crawlers)
• US Centers for Disease Control and Prevention, About Paragonimus and Paragonimiasis

Also called 참쌀식해.

Chamssal-sikhae ("glutinous rice sikhae") is a 1987 survey item from the north-east, listed under shellfish without naming the shellfish.

Part used

Whole or flesh (1987 survey)

Made like Sikhae.

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1), kinds and materials, Journal of the Korean Society of Food Culture 2(1):45-54 (145-kind survey, Tables 1-2)

Also called 청게젓.

Cheongge-jeot is a crab jeot recorded by a 1987 survey in Jungbu, the centre, under a dialect crab name that no source read identifies. No salt or time figure was found.

1. Clean the live crabs
2. Steep the crabs
3. Seal and keep

Safety: In a challenge test, soy-sauce marinade did not make raw crab safe. In a challenge test, researchers added E. coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus and Vibrio parahaemolyticus to raw ready-to-eat crab, then marinated it in soy sauce. After 28 days at 5 °C all but the Vibrio were still alive, with counts down from about 4 to 1.4–3.2 log CFU/g (Cho 2016).

• Suh H.K. and Yoon S.S. 1987, A study on the regional characteristics of Korean chotkal (1): kinds and materials, J. Korean Soc. Food Culture 2(1):45-54
• Suh H.K. 1987, A study on the regional characteristics of Korean chotkal: the ways of preservation of chotkal, J. Korean Soc. Food Culture 2(2):149-161 (abstract)
• Cho T.J., Kim N.H., Kim S.A., Song J.H., Rhee M.S. 2016, Survival of foodborne pathogens in raw ready-to-eat crab marinated in soy sauce, International Journal of Food Microbiology 238:50-55 (abstract)

Also called ciss'uq (Yup'ik), ciss'ur (Nunivak Cup'ig), cissuq, cissur.

Ciss'uq is Yup'ik herring or capelin fermented by burying the fish underground, recorded as about two weeks in the ground. No salt is described. At Buckland, Iñupiaq makers also ferment herring in grass-lined holes under soil.

1. Catch the fish
2. Bury the fish in the ground14 days
3. Dig up and eat

Safety: Most foodborne botulism in Alaska is type E, which comes only from aquatic animals, and all cases have been linked to traditional Alaska Native foods, including fermented ones. Storing such foods in airtight plastic is a modern change thought to be partly behind the rise in cases (McLaughlin et al. 2004). A US Fish and Wildlife Service report says traditional foods made properly without plastic do not generally form the toxin (Jones 2006). That is not a guarantee. Alaska's botulism guide says traditional preparation will not always prevent toxin production. It says outbreak foods were aged in pits in the ground as well as in closed or airtight containers, and its 1950–2010 table lists herring as the implicated food in one outbreak, though no food from it tested positive. CDC advises boiling all home-fermented Alaska Native foods for 10 minutes before eating, with 1 more minute for each additional 1,000 feet of elevation. You cannot see, smell or taste the toxin, and even a small taste can be deadly.

• English Wikipedia, Yup'ik cuisine, section on fermented fish (read 2026-10-23)
• Jones A. 2006, Iqaluich Niġiñaqtuat, Fish That We Eat, Final Report FIS02-023, US Fish and Wildlife Service, Office of Subsistence Management
• McLaughlin J.B., Sobel J., Lynn T., Funk E., Middaugh J.P. 2004, Botulism type E outbreak associated with eating a beached whale, Alaska, Emerging Infectious Diseases 10(9)
• Alaska Division of Public Health, Section of Epidemiology 2011, Botulism in Alaska, a guide for physicians and health care providers, 2011 update
• US Centers for Disease Control and Prevention, Botulism Prevention (updated 26 February 2026)