Biyangdo is a small island off the coast of Jeju, and it’s high season there for a special variety of anchovy. Mike Balfour reports.
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Biyangdo in Hallim-eup, Jeju City

Early in the morning, fishermen are busy putting their nets into the waters of Biyangdo, a 15 minute ferry ride from Hallim harbor.

Their nets come up with Sika anchovies. When fermented, the shiny silver fish are considered a delicacy.

The anchovies are collected as soon as the fishing boats pull up to the wharf.

[2줄 수퍼]
Sika anchovies: \60,000 per 30 kg
10X price of ordinary anchovies.

A melodious chant motivates the workers as they gather the sea’s harvest.

It’s spawning season for the Sika anchovy. The small fish are currently sold at 60,000 won per 30 kilograms which is 10 times higher than the price of ordinary anchovies.

Interview
Cha Won-seok / Fisherman
Biyangdo anchovies contain a lot of oil and eggs, these are a Biyangdo brand.
<인터뷰 : 차원석 어민>
"비양도 멸치는 기름이 많고 알이 가득차 있어서 그야말로 비양도의 브랜드입니다.

///수퍼체인지

Interview
Kim Soon-sun / fisherman
In all of Korea, you can only find these anchovies here. They’re the best-tasting fermented anchovies. We export them.
<인터뷰 : 김순선 어민>
"한국이든 어디든 전체에서 비양도만 꽃멸치가 나요. 젓갈하면 맛있어서 외국까지 어느나라 안가는 곳이 없어요."

The only concern fishermen have at this time is the short number of fishing days left.


Interview
Cha Won-seok / Fisherman
We had to wait until the 15th to go fishing, but now their spawning, so we can’t catch them. I wish we could have started on the first. There’s such a short season, and that’s the only time we can catch them.
<인터뷰 : 차원석 어민>
"올해는 15일부터 조업을 하니까 멸치가 들어와도 못잡았어요.
산란하면 멸치가 안 들어오니까 6월1일부터는 조업하게끔 해주고
멸치가 안 오면 우리도 조업을 안하니까"

[Reporter] Mike Balfour

The busy sika anchovy season has come to Biyangdo.

The fishing harvest will continue through July.

MIke Balfour KCTV