17 (Sat) October 2020
at Sushi Seon
-Sangga, Songpa, Seoul, Republic of Korea-
with the Family
According to Korean internet sources, hwangsaechi (황새치) is swordfish. Maybe. In my general experience, I’ve found that names for animal or plant species don’t always translate that well from language/country to another, whether due to misinformation or simply because a given animal/plant in one place doesn’t exist in another. Generally, hwangsaechi is understood in Korea to be a type of white tuna, which may or may not be the same thing as albacore. In Japan, swordfish is called “mekajiki,” while albacore is “shiro maguro,” but I don’t know which one is hwangsaechi. Recently, it began appearing on conveyor belt sushi menus.
At Sushi Seon, the hwangsaechi nigirizushi is good. The color of the flesh is whitish, like yellowtail, compared to the pinkish flesh of swordfish that I’ve encountered, as steaks, in the States, which again might be a different kind of swordfish altogether. The flavor is sweet and buttery, reminiscent of albacore. Only 1,000 won apiece, way better value than tuna belly, which is 3,000 won apiece.
(For more details re food, see WHAT)
(For more details re venue, see WHERE IN KOREA)