As the first crisp autumn winds sweep across the East Sea, the port city of Pohang in North Gyeongsang Province begins producing "gwamegi" — Korea’s cherished winter delicacy of dried Pacific saury. But this season, a sharp slump in oceanic catches is turning the savory staple into a luxury commodity. Pohang launched a nationwide promotional blitz on Wednesday at the National Assembly in Seoul, introducing the 2026–2027 season. Celebrated for its rich, chewy texture and deeply savory flavor, gwamegi is traditionally crafted in the seaside town of Guryongpo by hanging cleaned saury on wooden racks, allowing the freezing night temperatures and icy coastal winds to slowly dry and cure the fish over several weeks. In Korean culinary culture, the delicacy holds a storied place as a nutrient-dense winter superfood. Packed with omega-3 fatty acids, the partially dried fish is prized for promoting cardiovascular health and circulation. It is typically served wrapped in fresh seaweed or perilla leaves, with spring onions and a dab of vinegar and chili sauce as condiments. However, this yea