Being on the Market in Busan

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It is an imposing modern building on the waterfront in Busan in the south-eastern corner of Korea. The sides are green plate glass; the roof is swooping steel and evokes a flock of gulls in flight. The ground floor is the main hall of the Jagalchi Fish Market, the biggest in South Korea. Above it are six floors of restaurants, below it a two-storey car park.

Casual visitors browse the stalls alongside the trade buyers; they choose their fish and take it upstairs to one of the restaurants, where the chef will gut it, skin it, slice it and send it back to them raw with half a dozen side dishes. This is hoe, South Korea’s answer to sashimi.

The market spills out into the surrounding streets and extends for several blocks. The first world slickness of the main building disappears outside, where the stalls have all the picturesque chaos of a traditional Asian street market.

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A man sits on an upturned crate, his face hidden behind a wide-brimmed hat, gutting and salting mackerel. Formidable ladies in visors and wellingtons squat at stalls under colourful umbrellas either side of the lanes. Behind them are haphazard piles of Styrofoam boxes, plastic bowls, carrier bags and filleting knives.

There are fish laid out on plastic sheets draped over planks balanced on buckets: grey mullet, red snapper, flounder, porgy, halibut, shark. There are octopus kept alive in bowls of percolating water; and baskets of fish heads; and every sort of seafood: shrimps, prawns, mussels, clams, sea cucumbers, abalones, sea snails, occasionally squirting jets of water at passers-by like kids with water pistols. There are stacks of jars with baby crabs fermented in chilli paste; and racks of dried squid; and bowls of seaweed, and bottles of chilli sauce.

Shoppers amble up and down the lanes, stopping to look a fish in the eye, peel back its gills, open its cavity, question the woman on the stall. Sometimes a scooter bullies its way noisily through the crowd.

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There are seafood restaurants, where the stalls peter out, with little rooms inside and big tanks outside, piled high with spider crabs and lobster, or a writhing mass of eels. It is rare to find English spoken or written and you are reduced to pointing and guessing, but whatever you get is bound to be fresh and will probably be cheap.

Jagalchi is not – yet – a tourist attraction on the scale of Tsukiji across the Sea of Japan in Tokyo, much as the tourist board tries to talk it up. It is just as rewarding; but no one important, as of yet, has endorsed it as a Must See sight, so it never appears on bucket lists and the tourists come in twos and threes instead of by the coachload. There is no need to restrict entry to certain times or hand out English language maps at the gates or post lists of things which the visitor should refrain from doing.

I was the only Westerner there and the only visitor with a camera. The rest were just trying to buy dinner, and I was trying not to be annoying.

© Richard Senior 2015

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