Buying seafood at the Korean market and asking them to cook it — how to do it right

A quite popular way to enjoy seafood in Da Nang is to visit the market or seafood shop, select your live seafood of choice, have it weighed on the spot, and then ask them to cook it immediately according to your preferences. You pay for the seafood by weight, plus an additional processing fee.

How to choose fresh ones:

• Shrimp: the shell is translucent and glossy, the body is slightly curved, and the head is firmly attached to the body. A black or detached head means it has been sitting too long. • Squid: the body is opaque white, the skin is intact with a brownish sheen, and the eyes are clear. Squid that is torn and soft means it has already thawed. • Fish: eyes should be clear and not cloudy, gills should be bright red, and the flesh should feel firm and elastic when pressed. • Crab: should feel solid and heavy when held, with a tight underside. A crab that feels light and floats is hollow and has little meat.

About weighing and pricing. Ask the price per kilogram before the seller puts the item on the scale, and watch the number on the scale as it's being weighed. If you're buying at a seafood stall with a live tank, they'll usually ask you to point out which one to scoop out so it can be weighed right in front of you. This is completely normal, and no one will mind.

About the cooking service: the labor fee is usually charged per dish or per kilogram, so ask clearly beforehand. Common cooking methods include steaming with beer (which best preserves the natural sweetness), grilling, stir-frying with tamarind sauce, and sautéing with garlic. For seafood that is truly fresh, steaming is the method that damages the flavor the least.

Finally: Han Market is convenient and centrally located, but if you want prices closer to the original ones, the local markets farther from the center or the seaside seafood-selling areas are usually cheaper. In exchange, you'll have to travel farther and fewer people speak English.