Shells of dozens of kinds of shellfish, including clams, scallops and short neck clams, fish bones, pots, and earthenware were discovered at the historical Kungsan site in Unha-ri, Onchon County of the DPRK. These relics show a part of the culture of pickling fish created by the Korean people.

According to a history book in other country, all the people from palace to hovel of Koryo (918-1392) had taken pickled fish dishes.

If fish is pickled, lots of protein contained in fish flesh and intestines is dissolved into amino acid and peptide, which give peculiar flavor and savory taste with the flavor of a sauce.

Pickled fish dishes have special effects on the prevention of thrombus and aging. They are also efficacious to the prevention and treatment of adult diseases as they have an anticancer effect.

The Korean people's excellent fish-pickling culture (tiny shrimp pickling) was registered as a national intangible cultural heritage.

Under the wise leadership of the Workers' Party of Korea, a modern fish pickling factory appeared in the Kumsanpho area on the west coast.

This Kumsanpho Fish Pickling Factory produces at least 50 kinds of pickled dishes with 23 sorts of fishes at present.

The factory won the top prize at the national exhibitions of processed seafood, which have been held for several years, and its products were highly appreciated as the most excellent ones.