{"id":260091,"date":"2026-05-11T00:19:17","date_gmt":"2026-05-10T15:19:17","guid":{"rendered":"https:\/\/tenbizt.com\/en\/news\/uncategorized\/2026\/05\/11\/discover-the-rich-flavor-of-hong-salchi-why-this-fatty-fish-is-the-new-culinary-sensation\/"},"modified":"2026-05-11T00:19:18","modified_gmt":"2026-05-10T15:19:18","slug":"discover-the-rich-flavor-of-hong-salchi-why-this-fatty-fish-is-the-new-culinary-sensation","status":"publish","type":"post","link":"https:\/\/tenbizt.com\/en\/news\/food\/2026\/05\/11\/discover-the-rich-flavor-of-hong-salchi-why-this-fatty-fish-is-the-new-culinary-sensation\/","title":{"rendered":"Discover the Rich Flavor of Hong Salchi: Why This ‘Fatty Fish’ is the New Culinary Sensation"},"content":{"rendered":"

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One bite of this fish will make you chuckle \u2014 not out of amusement but because its fattiness is downright overwhelming. Seafood YouTuber Kim Ji-min showcased this legendary \u201coil bomb\u201d on his channel Ipjil’s Memories TV (jiminTV), calling it even greasier than pork belly and explaining why food lovers treat it like a mythic delicacy.<\/p>\n

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\n A fat-rich grilled hongsalchi. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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The ultimate red-flesh fish that outshines kinmedai in Japan<\/h3>\n

Hongsalchi is part of the Sebastolobidae family \u2014 a group closely related to other rockfish \u2014 rather than the seabass order. It\u2019s a cousin to various rockfish species like alfonsino and other deep-sea relatives. In Japan, the fish is more commonly known as “kinki” than by its formal name “kichiji.” Rare in Korea and typically imported from Japan, it\u2019s considered one of the top three “red-flesh” luxury fish alongside species like kinmedai.<\/p>\n

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\n Hongsalchi of the Sebastolobidae family. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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This fish lives mostly among deep rocky bottoms below 100 m (about 330 ft), ranging from the chilly waters off the Kamchatka Peninsula and the Kuril Islands down to Hokkaido and northern Honshu in Japan. Supply in Korea is tiny \u2014 you might occasionally find one mixed into a box of bycatch at Busan\u2019s cooperative market \u2014 and specials over 30 cm (about 12 in) like the one in the video are very scarce. Prices fluctuate by importer and season, but raw whole fish often sell for roughly 40,000\u201350,000 KRW (approximately $30.00\u2013$37.50), and restaurants can charge around 100,000 KRW (approximately $75.00) for a prepared serving.<\/p>\n

Ferocious looks and venomous spines, plus a distinct diet<\/h3>\n
\n Hongsalchi with red and black markings on its dorsal fin. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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Hongsalchi is marked by bold black patterns on its dorsal fin and sharp spines around its eyes and fins. Notably, the family\u2019s characteristic venom can remain in those fin spines, so even a prick from a dead fish can swell and hurt \u2014 handle with caution during preparation.<\/u> Its main prey includes deep-sea brittle stars and small crustaceans, and that diet helps shape the fish\u2019s signature flavor.<\/p>\n

Greasier than pork belly? A nutty, melt-in-your-mouth richness<\/h3>\n

When extremely fresh, you can eat it raw, but the classic preparations are Japanese-style soy-braised “nitsuke” and simple salt-grilling. The standout trait when cooking is sheer oiliness. Grilling releases a savory aroma reminiscent of dried shrimp from the skin, while the inner fat layer delivers a deep umami similar to sablefish. The flesh flakes tenderly and practically dissolves on the tongue.<\/p>\n

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\n Finished grilled hongsalchi. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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\n Hongsalchi grill with visible oil. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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In the tasting on the video, hongsalchi came across as about 70\u201380% similar to kinmedai in flavor but with a thicker, crunchier skin and a chewier bite. When grilled, it feels like the flesh has been bathed in its own oil; when braised, the sweet-savory sauce and fatty meat create a harmony that reviewers called a true “rice thief” \u2014 you won\u2019t be able to stop spooning it over rice.<\/p>\n

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\n Finished hongsalchi nitsuke. \/ YouTube ‘Ipjil’s Memories TV (jiminTV)’
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Because the skin\u2019s fatty flavor is so intense, bright accompaniments like a squeeze of lemon, scallion ribbons, or shredded ginger help cut the richness and highlight deeper flavors.<\/p>\n

The looks say it all \u2014 viewers stunned by its legendary taste<\/h3>\n