Top 5 Fish Soups
in East Asia

This hearty Korean soup consists of mudfish (loach), chili paste, soybean paste, and ginger, while the most common additions include various green vegetables such as mustard greens, scallions, and cabbage. In Seoul, the soup is prepared with the whole fish, but the most popular version comes from Namwon where the mudfish is typically ground. Chueotang is praised for its health benefits and is best consumed from July throughout November when the mudfish are in season. It usually comes served with rice and traditional Korean side dishes (banchan).Expand

Shark fin soup is a controversial soup with Chinese origins, made with shark fins and flavored with chicken or another type of stock. Shark fin is slightly neutral in flavor, and is used in the dish to add texture. It is believed that the first shark fin soup was invented by an emperor during the time of the Sung Dynasty who wanted to show off his power, wealth, and generosity to his guests. Because of that, preparing and serving this expensive dish is now considered a sign of respect. Today, the soup is a part of the Big 4, dishes that represent health and prosperity in Chinese culture, which are usually reserved for special occasions, the other three being abalone, sea cucumber, and fish maw. Shark fin soup is also a status symbol, with bowls of it ranging from $5 to $2,000, depending on the type of shark fin served in the soup. However, due to the shark finning process and the inhumane treatment of sharks which are finned alive and left in the ocean unable to swim or survive, shark fin soup is considered one of the major threats to the world's shark populations, and some organizations are still actively discouraging the consumption of this flavorful, yet controversial Chinese delicacy.Expand

Taedong River grey mullet soup is a traditional clear soup that features pieces of flathead grey mullet. To make the soup, the cleaned fish (with skin intact) are cut into small pieces and salted before being boiled in water seasoned with black pepper and soy sauce. Once done, the clear broth with chunks of fish can be seasoned with additional salt and soy sauce, depending on individual preferences. The soup is then poured into serving bowls and sprinkled with chopped scallions or cilantro on top, and it is typically enjoyed while still hot, with various accompaniments such as garlic, peppers, tofu, or red bean paste. Flathead grey mullet was once abundant in the waters of the Taedong River, which flows through the country’s capital, Pyongyang, where this simple dish has been a part of the traditional local cuisine.Expand

Also known as tetchiri and prepared hotpot-style, fugu chiri is a Japanese dish that consists of large chunks of fugu - a fish infamous for its poisonous parts, along with vegetables such as cabbage, mushrooms, and leeks. The dish is usually prepared tableside, and after it is cooked, the delicate fish parts are taken out from the broth, dipped in soy sauce, and eaten.Expand