In season from September to November
Autumn Jeoneo: Grilled and Steamed Gizzard Shad
A September to November guide to cleaning jeoneo, managing its fine bones, and choosing grilled or steamed gizzard shad.
Cooking and building the meal
Choose grilling or steaming
Grill jeoneo to emphasize its fat and aromatic skin. Steam or braise it when you want sauce and vegetables in the same dish. Start grilled fish over higher heat, then lower it. Lay radish or onion under steamed fish to prevent sticking.
Manage fine bones with scoring
Remove scales and innards, dry the fish well, and make closely spaced cuts through the flesh. Scoring shortens the fine bones and helps seasoning penetrate. Salt immediately before grilling to limit moisture loss.
What to check when buying
- Look for clear eyes, a firm belly, and scales that remain attached.
- Cook cleaned jeoneo on the day of purchase, or dry it carefully before refrigerating.
- Raw preparations require separate judgment about freshness and hygienic handling.
Eating out and choosing a restaurant
Treat restaurant jeoneo as a changing seasonal item
Jeoneo appears directly in the documented seasonal sashimi at Jindongdun Hoetjip and the omakase sequence at Sushi Onjeong. Neither is a dedicated year-round jeoneo restaurant. Confirm the day's fish or course before visiting.
Restaurants to compare
Recipes to continue with
Frequently asked questions
How do I make jeoneo's fine bones easier to eat?
Make closely spaced cuts across the flesh. This shortens the bones, although it does not remove them, so eat the fish slowly.
When should I salt jeoneo for grilling?
Salt it lightly just before grilling. Salting too early can draw out water and dry the flesh.