The croaker, which reaches its full growth of one meter in the early summer, is ready to be fished mid-July. This underrated white-meat fish has only recently caught the attention of urban foodies who enjoy it raw, steamed, in a soup and panfried in batter. Mokpo Nakji, which brings in fresh catches from the southern waters such as octopus and pike conger, serves the fish in more ways than one. Croakers are preserved in soybean paste, and steamed with beansprouts and other ingredients. The dish is savory with a sweet aftertaste, and has an aged flavor, just like a good cheese.