When you hear the word “Yeosu”, you immediately think of “night sea”. In Yeosu night sea, there are “beautiful stories in the lightings” and “unknown scent lingering in the wind”. There are plenty of beautiful and flavorful tastes of the sea as beautiful as its night sea in Yeosu. This is a special table of summer nourishing food found in Yeosu’s summer.  
Article. The Editorial Room Photo. Kim J Data and photo by Yeosu Tourism Information

Yeosu’s Taste of Summer Embraces Pike Eels

The taste of summer in Yeosu is, of course, hamo, or pike eel. Pike eel, which is high in protein and less oily, is considered as one of the best summer nourishing foods.
Many people go to Yeosu in the summer to eat pike eel. The main production areas for pike eel are the clean coastal areas of the southern coast, including Yeosu, Tongyeong, Jangheung, and Goheung, and the pike eel season is from mid-April to late October. This is why so many people go to Yeosu for the taste of pike eel during summer.

 Tip - Pike eel
It was recorded as “haeman” in <Donguibogam> and “gyeonaryeo” in <Jasaneobo> (The Book of Fish). In Japan, it is known as hamo because of its habit of biting anything. Although its appearance is similar to that of an eel, the pike eel has more fine bones compared to the eel without fine bones. In Jeolla-do, the pike eel is called chamjangeo, while in Gyeongnam region, it is called sea badajangeo and baemjangeo.
Source. Yeosu Tourism Information

Yeosu’s Summer Nourishing Food, Hamo! Pike Eel Hotpot

“Hamo” is the most commonly heard word in Yeosu during summer. In Japan, pike eels with a habit of biting anything are called “hamo” and during the Japanese Occupation, the eels caught in the southern coasts of Tongyeong, Goseong, Sacheon, Yeosu, and Goheung were often sold to Japan. The hard-fleshed pike eel is excellent as a raw dish.
Along with raw pike eel dish, one of the must-haves in Yeosu’s summer taste is “pike eel hotpot”. This is why we deliberately visit Yeosu in the summer to find “the taste of Yeosu that cannot be found in our neighborhood”.
Put the vegetables, such as mushrooms, green onion, chives, etc., into the broth seasoned with eel bones. Place a strainer over the pot and dip the bite-sized pike eel pieces that are deboned and slitted for better chewing texture into the broth to parboil and eat it. You will fully experience its healthiness in every bite. As someone said, its unusual texture is also impressive. It is Yeosu’s rule to eat the parboiled pike eel with various vegetables, particularly, raw onion. Meanwhile, the 1.2 km section from Gukdong Port in Yeosu to “Dangmeori Pike Eel Street” is known as the Yeosu Pike Eel Pilgrimage Route.

Rich Taste of Yeosu! Whole Eel Soup

Grilled eel is indispensable for summer nourishment. The chewy and soft texture of salted eel sprinkled with well-drained salt, and the eel seasoned with ripened sauce grilled on charcoal are the tastes of health you can experience in Yeosu.
The special flavor of Yeosu eel dishes can also be found in “eel soup”. This genuine taste of rich soup made by slicing a pike eel the size of an adult’s forearm into chunks and boiling it in a doenjang soup with radish leaves until a milky soup is formed is also a healthy taste found in Yeosu. The method of boiling with well-dried radish leaves is unique to Yeosu eel soup, and dried radish, which is rich in fiber, makes a good pairing with eels. Radish leaves also give a better texture. 
There are many eel soup restaurants in Yeosu, which is the main producer of pike eels, and each restaurant has its own unique taste and characteristics, so compare their tastes to get the most out of this