New Masters of Korean Seafood Crafts Named to Preserve Traditions
Creatrip Team
3 months ago
The Ministry of Oceans and Fisheries has designated two artisans as the 15th and 16th “Korea Seafood Food Masters.” Go Chang-deok of Jeju (No.15) is recognized for over 30 years making jarijeot (Jeju salted fermented small fish) using traditional methods. Choi Tae-geun of Yeongam (No.16) inherits an eight-generation family technique to make mugo a-ran (mullet roe cured in a traditional way; "a-ran" refers to salted fish roe). Since 1999 the program honors skilled producers who preserve and advance traditional seafood manufacturing, processing, and cooking; the new masters can use the official mark and receive certificates, plaques, and gold badges. Officials said the designations aim to expand protection and transmission of Korea’s seafood food heritage.
