Pearl Spot Chromis Sashimi with Bones

Pearl Spot Chromis Sashimi with Bones is a specialty of Jeju Island, South Korea, where the small, reef-dwelling pearl spot chromis (Chromis notata) is prized for its delicate flavor and firm texture. The dish is notably featured at Dongmoon Seafood Market in Cheju, brought to wider attention by the *More Best Ever Food Review Show*.

This sashimi preparation highlights the fish’s pristine freshness: the fillets are sliced thinly and served raw, often accompanied by the crisply fried bones or skeleton, which add a contrasting crunch and intensify the umami. Key ingredients include the whole chromis, soy-based dipping sauces, and sometimes sliced chili or garlic for heat. A great version is distinguished by the mirror-like sheen of the sashimi, indicating the fish was kept alive until moments before cutting, and by the perfect, brittle texture of the bones—neither oily nor burnt. The skin may be lightly torched to release its natural oils.

Regional variations outside Jeju are rare, as the pearl spot chromis is a local catch; however, similar sashimi-with-bones preparations exist for other small, bony fish along Korea’s southern and eastern coasts. In Jeju itself, some stalls serve the bones as a separate pan-fried dish or incorporate them into a spicy soup. The combination of raw, tender flesh and crunchy, seasoned bones makes this dish a distinctive expression of Korean coastal cuisine’s commitment to using every part of the catch.