제주 갈치는 그물로 낚지 않고 일일이 줄로 낚는 채낚기 방식으로 어획해 갈치들끼리 부딪히는 일이 없어 비늘이 상하지 않아 고운 은빛을 띤다. 특히 바다에서 바로 잡아 상에 올리기까지 시간이 길게 소요되지 않아 갈치 본연의 맛을 그대로 간직하고 있다. 제주 갈치는 구이나 찜, 국, 조림 등의 다양하게 조리되며, 고소하고 담백한 맛이 입맛을 사로잡는다.
Jeju cutlassfish are not caught with a net, but are caught individually with a line, so the cutlassfish do not collide with each other and their scales are not damaged, giving them a beautiful silver color. In particular, it does not take a long time to catch it directly from the sea and serve it, so the original taste of cutlassfish is preserved. Jeju cutlassfish is cooked in a variety of ways, such as grilled, steamed, soup, or stewed, and its savory and light taste captivates the taste buds.
In Jeju, they also eat a lot of 'lassenia alba,' a relative of the abalone, which only grows there. Unlike abalones living in the deep sea, lassenia alba inhabits shallower waters. Therefore, it has a smoother shell compared to abalones, and its size is relatively small. It is used in grilling, stews, porridge, and sometimes made into salted seafood.