The competition was held divided into three regional competitions, Pyongyang City and the west and the east of the country.

Presented at the competitions were different fish dishes retaining local characters.

Typical of them were juiced eel fry, steamed oyster-sauced sturgeon, steamed wine-spiced snakehead and steamed perilla leaf-wrapped rainbow trout.

Certificates and medals were awarded to successful units and cooks.