 Fish and shellfish have been a major part of Korean cuisine because of the oceans bordering the peninsula.Evidence from the 12th century illustrates commoners consumed a diet mostly of fish and shellfish, such as shrimp, clams, oysters, abalone, and loach, while sheep and hogs were reserved for the upper class.Both fresh and saltwater fish are popular, and are served raw, grilled, broiled, dried or served in soups and stews.