Pickled Fish Culture of Korean Nation

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Pyongyang, August 10 (KCNA) -- Pickled fish is one of non-staple foods that has enjoyed popularity among Koreans for its peculiar taste and high nutritive value.
The culture of pickled fish made of fish, shellfish, spawn and innards has been developed in Korea sea-bound on three sides and abundant in marine resources from olden times.
According to an archive, people of Koguryo (B.C. 277-A.D. 668) pickled fish innards to eat in the period of the Three Kingdoms (early 3rd century B.C.-middle 7th century A.D.) and the custom of making pickled fish was handed down to Koryo (918-1392), so that pickled fish could be brought to not only ordinary people's table but also the national banquet and the sacrificial table.
In the period of the feudal Joson dynasty (1392-1910), pickled fish had become more diversified in its raw materials and cuisine, which led to an increase in its variety.
Pickled fish is regarded as a health food for tempting appetite with its peculiar flavor and savor and having rich nutritive ingredients like vitamins, protein and calcium.
At the 10th Plenary Meeting of the 6th Central Committee of the Workers' Party of Korea held over 30 years ago, President Kim Il Sung instructed to make pickled fish products to sell them to people.
The respected Supreme Leader Kim Jong Un initiated the construction of the modern fish pickling factory in the west coastal Kumsanpho area to produce pickled fish products on an industrial basis for the first time in the DPRK and wisely led the work.
The completion of the Kumsanpho Fish Pickling Factory laid a foundation for further developing the pickled fish culture of the Korean nation and improving the people's diet. -0-