Kumsanpho-brand Fish Picklings Win Public Favour

Korea is sea-bound on three sides and abundant in various marine resources. So, the pickled seafood culture has particularly developed a long time ago.

In recent years, the fish pickling culture of the Korean nation has taken on a new aspect of development with the industrialization of its processing.

A variety of pickled fish with unique flavour, good taste and high nutritive value are produced by the Kumsanpho Fish Pickling Factory on the coast of the West Sea of Korea.

The factory is located in a good, pollution-free place from a maritime and ecological point of view. All its production lines are on an automated and streamlined footing, ranging from preparation of raw materials to the mixing, maturing and packaging.

It strictly ensures the quality of its products and the hygienic safety of workshops and has a large-capacity pit-style storehouse.

It produces various kinds of pickled goods, including shellfish, sand launce, anchovy, squid, oyster and tiny shrimps mixed with unripe garlic and green pepper.

The products are sold by commercial outlets in Pyongyang and west coastal areas, winning growing popularity.

In particular, the Kumsanpho Specialties Shop in Ryomyong Street of Pyongyang draws streams of citizens.

Among them are an elderly, who says that he has become a regular customer of the shop as the picklings improved his appetite, and a woman whose family members would always ask for picklings first at meal times.

Some housewives say that kimchi they made last year tasted unusual as the seasonings including Kumsanpho-brand picklings were used in making kimchi.

With the popularity of fish picklings growing with each passing day, the word “Kumsanpho” is taking on another meaning.

The original name of Kumsanpho was widely known as a mine of producing iron ore for the Hwanghae Iron and Steel Complex.

The following is a story about how a fish pickling factory was built there.

Supreme Leader Kim Jong Un personally chose its site and gave instructions for the project.

In January Juche 106 (2017), he visited the newly-built factory and underscored the need to make a variety of tasty pickled goods as suited to the characteristics of fish species in the West Sea and famous and popular products and develop their new varieties.

The factory is now turning out much more pickled fish goods to meet the growing public demand.

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