韓國 傳統 水産醱酵食品의 文獻的 考察-Ⅲ. 魚類 젓갈

• 영문명: A Study on the Korean Traditional Salt-fermented Aquatic Products in old Literature-Ⅲ. Picked Fish
• 발행기관: 군산대학교 수산과학연구소
• 저자명: 최선남(Sun-nam Choe) 송미란(Mi-ran Song)
• 간행물 정보: 『군산대학교 수산과학연구소 연구논문집』제3집, 361~372쪽, 전체 12쪽
• 주제분류: 농수해양 > 수산학
• 파일형태: PDF
• 발행일자: 2004.07.01

영문 초록

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish studied by analysising the 68 books of the old literature, which were written from 1236 to 1945. The results of this study can be summarized as follows; 1. Pickled fish are divided into 26 species. called 88 different names. 2. Pickled sea fish are divided into 19 species and 48 different names, while river fish are 7 and 20. 3. The other pickled are present 20, including the fish sauce and fish-meat sauce. 4. The 21 Sikhae are divided

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