A Fisherman’s Guide to Jagalchi Market: How to Enjoy the Real Soul of Busan

A full spread of Korean raw fish (Hoe)

1. Jagalchi: More Than Just a Tourist Attraction

If you visit Busan, everyone will tell you to go to Jagalchi Market.

It’s the largest seafood market in Korea, and for many tourists, it’s just a place to take a few photos and eat some grilled fish.

But for me, as a fisherman who has spent years observing the scales and eyes of fish,

Jagalchi is a place of high stakes. It’s where you can find the freshest "Hoe" (Korean-style raw fish) 

in the city, provided you know exactly where to look and what to ask for.

2. Why a Fisherman Goes to Jagalchi

You might wonder, "Why does a fisherman buy fish at a market?" 

The answer is simple: Diversity. While I love the thrill of catching my own fish at Jungli or Gijang, 

Jagalchi offers deep-sea species and seasonal delicacies that are hard to catch from a pier.

When I walk through the narrow alleys of the market, I don’t look at the signs; 

I look at the water quality in the tanks and the movement of the fish. 

A real fisherman knows that the best "Hoe" doesn't come from the fanciest restaurant

with the best view, but from the stall where the owner has been descaling fish for 40 years.

3. The Art of Choosing the Perfect "Hoe" (Raw Fish)

In Nampo-dong, the experience is split between the modern Jagalchi building and the traditional "Shindong-a" market nearby. 

Personally, I prefer the raw, old-school vibe of the outdoor stalls.

Here is my fisherman’s tip for you: Follow the season. * In the winter, I look for the oily, rich Yellowtail (Bangeo).

• In the spring, it’s all about the firm texture of Rockfish (Ureok) or Sea Bream (Dom).

Seeing the "Ajumma" (local elderly women) skillfully fillet a fish in seconds is a

 performance in itself. The way they handle the knife is a craft that commands respect from any fisherman.

"Steaming hot grilled fish"

4. The "Kiga-makhin(great)" Moment: Eating by the Ocean

The best part of Jagalchi isn't just the fish—it's the atmosphere. There is a specific

 feeling of sitting on a small stool, with the salty smell of the Nampo-dong port in the air,

 dipping a thick slice of raw fish into a mix of "Chogochujang" (spicy vinegar red pepper paste) and "Ssamjang" (seasoned soybean paste).

Last time I was there, I had a plate of seasonal sashimi along with a spicy Maeuntang

(fish stew) made from the leftover bones. The broth was so deep and rich that it felt like

 the entire ocean was in that one pot. Watching the fishing boats come in and out of the

 harbor while you eat what they just brought in—that is the "Kiga-makhin" (incredible)

 experience that Haeundae skyscrapers can never give you.

5. Conclusion: Don't Just Visit, Experience It

Jagalchi Market is the heartbeat of Busan. To truly enjoy it, you have to embrace the

 noise, the smell, and the raw energy of the place. Don't be afraid to haggle a little, and always ask for the "Catch of the Day."

As a fisherman, I can tell you: the fish at Jagalchi tastes like the hard work of the people

 who call this ocean home. Next time you're in Nampo-dong, skip the luxury malls for an

 hour and head to the docks. Your taste buds will thank you.