“How can a mackerel possibly taste so soft and tender?” I ask in shocked delight. Honam Jip, which opened in 1974, is the oldest restaurant in this alley. The fish is cooked to perfection as the owner cooks them on low heat, flipping each of them three to five times. You don’t need to have anything else with it, but eating it with boiled rice makes it even better. There are six types of fish you can choose from but mackerel, cutlassfish, imyeonsu (atka mackerel), and samchi (Spanish mackerel) are the most popular.
