




The port itslef, well it is a port, but not like the stereotypical port that you see in picutres. Instead it is a lagoon gaurded by a breakwater on the edge of the sea with all manner of small fishing boats pulled up to a long narrow street, fronted by tents on the sea side and more substantial resteraunts on the land side. Mostly people dine alfresco, outside, huddled around coal fires and sitting on little plastic chairs, protected from the elements by beach umbrellas. The ambiance is great, people yelling, watching the show, the smells of both cooking and raw fish everywhere, all the old women hustling to get the next customer to come and eat.
1. Clam barbeque the clams, and other seafood are placed on a small grill over a coal fire, when they are done, the shells pop open, a little half of a shell to put hot suace in on the side and away you go!
The oginio (squid) to the left have been stuffed with sausege, onions, carrots, rice, and green onions, then they are lightly fried in an egg batter and cut into rings, called the dish is called sundae.
2. You can pick your fish, alive, out of a tank andwatch it killed right in front of you, it goes from life to the plate in about three minutes.
3. These are kimchi pots that have just been cleaned. In the fall (I took these pictures in late August) the fermented cabbage dish is prepared and put into the pots which are then buried before the ground gets to hard. Most people have special kimchi fridges now to hold their kimchi but the old folks still do things the traditional way, thank god!
4. More fish ready for the table, a few of these have already passed the experiation date. Note to travellers, live fish, and eating it raw, costs much, much more than cooked fish.
5. A live squid, about to be, well, munched on