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Jeju Cutlassfish Meat 1kg

Jeju Cutlassfish Meat 1kg

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Regular price $31.99
Regular price $39.99 Sale price $31.99
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Jeju cutlassfish, 100% Jeju premium cutlassfish caught in Jeju, a clean area


For Jeju cutlassfish, all processes, including purchasing raw materials, processing, and packaging, are carried out at once on Jeju Island. After supplying cutlassfish caught in the clean waters of Jeju, it is directly connected from production to processing at a processing center in a directly managed HACCP certified facility, so processing time can be reduced as much as possible, making it even fresher.


MD Recommends:

Jeju cutlassfish meat, which is caught by longline fishing in the clean waters of Jeju, retains its silver scales and is of superior quality, with less damage to the fish body and boasts the best taste and freshness. We only use fresh raw fish purchased from the Hallim/Seogwipo Fisheries Cooperative fish market every morning.


Tasty Note

To remove the fishy smell, the intestines and spines are cleaned as much as possible, so you can enjoy the light and savory taste of cutlassfish without the fishy taste.

  • After removing the meatless head and tail of the cutlassfish, cut it into pieces, wash it cleanly, package it individually, and cook and eat it right away.

  • Manufactured hygienically in a HACCP certified facility.

Jejudoda, we embrace Jeju.

JEJUDODA, the representative brand of pure Jeju, is a product prepared by the honest
nature enthusiasts of Jeju Island as a special gift.

Included in the Package

Servings per Container




This product is unheated before being frozen, so please heat it before consumption. There may be tiny fish bones, so please eat with caution.


  • STEP 1 Grilled cutlassfish

    Put about 2 tablespoons of cooking oil in a pan and heat it. Once the pan is hot, add the cutlassfish meat and fry until the color turns to golden brown. You can enjoy it even more refreshingly if you eat it with lime or lemon. *In the case of Jeju cutlassfish, it is unsalted and has no seasoning. When grilling, make cuts, sprinkle coarse salt on them, place them on a colander for about an hour to allow the seasoning to soak in, then shake off the salt, add plenty of oil to the pan, and bake until crispy.

  • STEP 2 Braised cutlassfish

    Put cutlassfish, sliced ​​radish (or kimchi), and seasoning (soy sauce, red pepper paste, red pepper powder, garlic, sugar) in a pot, then pour enough water to cover the contents and boil thoroughly. When it starts to boil, reduce the heat to medium and simmer for about 10 minutes. You can add chopped green onions and peppers depending on your preference.

  • STEP 3 Steamed cutlassfish

    You can enjoy a light cutlassfish stew by steaming cutlassfish in a steamer for 15 to 20 minutes and topping it with chopped green onions or wild chives.

Product essential information




Expiration date

Printed on the package



State of CA only

Proposition 65 Warning for California Consumers
WARNING: Consuming this product can expose you to chemicals including arsenic, cadmium and/or lead, which are known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to