It has a rich taste and firm flesh, so when you eat it, you can say that there are not many meats that taste better than this one.
The first problem is that it is difficult to cook because of the unique fishy and earthy smell, which requires a lot of skill from the cook.
The second one has an insane amount of thorns. It’s not even a small spine that can be chewed like a herring, and the spine is so stiff that it’s difficult to chew, making it difficult to enjoy the taste.
So in Korea, it is said that all you can eat is a steamed dish that relies on the hard flesh of crucian carp and boils it in a pressure cooker to soften the small spines. But it’s still a problem.
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