Nogari is one of Korea’s traditional dried seafood products. Although it may sound like the name of a separate fish species, Nogari generally refers to young Alaska pollock that has been dried or processed. It has a mild, savory flavor and becomes increasingly flavorful as it is chewed. Grilled Nogari is especially popular in Korea as a snack and accompaniment to alcoholic beverages.

Alaska pollock is known by several different names in Korea depending on how it is processed or stored, including saengtae, dongtae, bugeo, hwangtae, and kodari. Nogari is another traditional term associated with Alaska pollock.

In this article, we’ll explore what Nogari is, its relationship with Alaska pollock, its characteristics, common ways to eat it, nutritional qualities, and proper storage methods.

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What Is Nogari?

Nogari generally refers to small, young Alaska pollock that has been dried.

The scientific name of Alaska pollock is Gadus chalcogrammus, and it is commonly known in English as the Alaska Pollock or Walleye Pollock.

It belongs to the order Gadiformes and the family Gadidae and is widely distributed throughout the cold waters of the North Pacific Ocean.

Major distribution areas include:

• The Bering Sea
• The Sea of Okhotsk
• Waters around Alaska
• The Russian Far East
• Waters around northern Japan

Therefore, Nogari is not a separate fish species but rather a Korean term associated with the size and processing method of Alaska pollock.

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Difference Between Nogari and Other Alaska Pollock Products

In Korea, Alaska pollock is given different names depending on its condition and processing method.

Common examples include:

• Saengtae: Fresh, unfrozen Alaska pollock
• Dongtae: Frozen Alaska pollock
• Bugeo: Dried Alaska pollock
• Hwangtae: Alaska pollock repeatedly frozen and thawed while being dried during winter
• Kodari: Semi-dried Alaska pollock with the internal organs removed
• Nogari: Generally young or small Alaska pollock that has been dried

Although all of these products originate from Alaska pollock, their flavor, texture, and culinary uses can vary significantly depending on the processing method.

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Characteristics of Nogari

1. Small and Thin Shape

Because Nogari is traditionally made from relatively small Alaska pollock, it is smaller than typical Bugeo or Hwangtae.

During drying, moisture is removed from the fish, making the body thinner and firmer.

Once lightly grilled, however, the flesh becomes easier to separate and develops a pleasantly chewy texture.

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2. Mild and Savory Flavor

Nogari naturally has a mild flavor.

When lightly grilled, it develops a richer roasted aroma and savory taste. The flavor becomes more noticeable as the dried fish is chewed.

Because of this, Nogari is often enjoyed with minimal preparation.

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3. Convenient Dried Seafood

Because much of its moisture has been removed, Nogari is generally easier to store than fresh fish.

However, proper storage is still important to prevent moisture absorption, mold growth, and deterioration of fats.

For long-term storage, keeping Nogari tightly sealed in a refrigerator or freezer is usually preferable.

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How to Eat Nogari

One of the most popular ways to enjoy Nogari is to lightly grill it.

Overcooking can make the flesh excessively hard, so it is best to heat it only until it becomes warm, aromatic, and easy to tear apart.

Popular ways to prepare Nogari include:

• Grilled Nogari
• Seasoned Nogari
• Spicy glazed Nogari
• Soy sauce-glazed Nogari
• Nogari served with mayonnaise and chili peppers
• Mixed dried seafood snacks

A particularly popular Korean-style dipping sauce combines mayonnaise, soy sauce, and Cheongyang chili peppers. The grilled fish is torn into pieces by hand and dipped into the sauce.

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Nutritional Value of Nogari

Because Nogari is made from dried Alaska pollock, it can be a useful source of protein.

Important nutrients may include:

• Protein
• B vitamins
• Phosphorus
• Selenium and other minerals
• Small amounts of fat

Since drying removes much of the water from the fish, some nutrients become more concentrated when compared by weight with fresh fish.

However, some commercial products may contain added salt or seasonings. People who need to limit sodium intake should therefore check the nutrition label before eating.

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How to Choose Good Nogari

When purchasing Nogari, it is important to examine its appearance, smell, packaging, and storage condition.

Things to check include:

• Avoid products with excessive yellow discoloration
• Check for unpleasant or strongly rancid odors
• Make sure there is no visible mold
• Avoid products that feel excessively damp
• Check the packaging and expiration or best-before date

Even though Nogari is dried seafood, it should not automatically be assumed that it can be stored indefinitely at room temperature.

Following the storage instructions printed on the package is the safest approach.

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How to Store Nogari

If the product will be consumed quickly, it can be stored according to the manufacturer’s instructions.

For longer storage, refrigeration or freezing is generally preferable.

During hot and humid summer months, Nogari should not be left at room temperature for extended periods.

For convenient freezing, divide it into individual portions and place them in airtight containers or freezer bags.

Proper sealing also helps prevent the strong aroma of dried seafood from spreading to other foods.

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Nogari in Korean Food Culture

Nogari has a long history in Korean drinking and snack culture.

As an inexpensive dried seafood product that could be stored and prepared easily, it became popular as a simple dish that could be quickly grilled and served with dipping sauce.

It is especially well known as a classic anju, or Korean food served with alcoholic drinks, particularly beer.

Over time, some areas even became known for streets and restaurants specializing in grilled Nogari.

Its simple preparation, distinctive chewy texture, and savory flavor have helped Nogari remain popular for generations.

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Alaska Pollock Resources and Nogari

Because Nogari has traditionally been associated with small or young Alaska pollock, it is also connected to the issue of sustainable fishery management.

Excessive harvesting of fish before they have fully matured can affect the number of adults available for future reproduction.

For this reason, sustainable fisheries require appropriate management of catch quantities, fish size, and juvenile populations.

Consumers can also contribute by checking the origin and labeling of seafood products and choosing products sourced from responsibly managed fisheries when possible.

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Nogari is not a separate species of fish. It generally refers to small or young Alaska pollock that has been dried. It is famous in Korea for its mild, savory flavor and pleasantly chewy texture, especially when lightly grilled.

As a dried fish product, Nogari provides protein and various nutrients while also being relatively convenient to store. Its long association with Korean drinking culture has made it one of the country’s best-known traditional dried seafood snacks.

However, proper storage is still necessary to protect dried seafood from moisture, heat, and spoilage. Sustainable management of Alaska pollock resources is also important to ensure that this traditional food can continue to be enjoyed in the future.