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As April wipes away winter’s last chill and spring’s energy surges over the sea, the ocean’s treasures that will fill our tables are coming into their prime. Popular seafood channel Ipjil’s Memories TV offers an April seafood guide to help you savor the sea at its very best right now.
Among farmed fish for sashimi in April, red sea bream tops the list. The channel recommends using the Masukawa technique—briefly scalding the skin with hot water—partially, to get the ideal contrast of texture and flavor. Farmed black porgy from China also fattens up just before spawning and tastes excellent. Because flounder and rockfish begin to carry eggs now, choose males with fuller, rounded back flesh when possible.
Freshly improved jack mackerel is worth trying, and Kangdoda-ri is another highlight. For large adult Kangdoda-ri, filleting into long sashimi-style slices rather than cutting with the bone delivers a superior, silky texture.
For wild-caught options, winter red sea bream hauled from offshore still has excellent flesh. Black porgy goes into its closed season in May, so April is practically your last chance—fish from the east coast are especially meaty. For rockfish, look for larger specimens from offshore areas like Wando or Chuja Island. Wild flounder, which becomes cheaper after mid-April, is ideal for cooked dishes such as fish cutlets.
Limited spring delicacies and fish for cooking
Spring also brings a lineup of limited-edition delights. Tiny silchi from the Janggo Port area in South Chungcheong is celebrated with festivals throughout April and is a classic seasonal sashimi choice.
Sa-baek fish, a rare local species available only around eastern Geoje from March through early May, is often eaten alive in a spicy mix, or prepared as pancakes or in soup. Sand eels from Incheon and Ganghwa and anchovies from Masan and Busan’s Gijang area are more abundant around April—perfect for spicy sashimi salads or rice wraps. The dotop shark and ssangdonggari seen in Masan and Busan markets, and the juvenile sashimi from Sacheon, are seasonal must-tries at this time.
For cooking, the spring flounder commonly called munchi is better suited to soup than sashimi, since its bones harden this season; mugwort soup is a great option. True sole (yonggajami) is delicious semi-dried and served as a side dish, while small soles from areas like Seosan and Jindo work well in stews or braises. Ung-eo from Gangyeong in South Chungcheong reaches peak season in April and May—enjoy it in sashimi salads or grilled. Jun-chi (a mix of Japanese and domestic varieties) and hwangseogeo, both in season from April, offer rich, nutty flavors.
April crustaceans and shellfish that complete a bountiful table
Among crustaceans, egg-filled coastal crabs steal the show in April. They’re easy to find at West Coast ports and markets and are delicious steamed or pickled in soy. Thin-shelled small crabs, often deep-fried whole, appear around Seosan and Taean.
Flower crabs from Geoje and Yeosu are ideal for soy-marinated crab, and mid-sized prawns are perfect for frying or soups. Particularly prized are the large female prawns, nearly 30 cm long and packed with bright orange roe—a rare ingredient available only in April before May’s closed season.
Among bivalves and mollusks, the price drop for Sejo shells is notable—once pricey, their cost fell sharply from late March, making April possibly the last affordable window. East Coast specialties like jjaebok, true turban shells, and white whelks are in season. Shortfin squid and cuttlefish move inshore ahead of spawning, making them great for sashimi or quick blanching; early to mid-April is the last window to enjoy baby octopus filled with eggs. Other dependable gourmet picks this month include rockfish, oil sole, snow crab, and red king crab.
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