F / Fish

Fish has been a food source for tens of thousands of years. And well-known saltwater fish—like cod, salmon, tuna, herring, and mackerel—have all played an important role in food culture. In particular, different fish salting traditions can easily be found in coastal regions around the globe. Aside from that, fish is a great source of protein, and humans cooked up myriad fish dishes with unique twists and tweaks according to the characteristics of each region. But around the 2000s, the depletion of fishery resources emerged as an environmental issue, sparking organizations to take the lead in ocean sustainability efforts by creating ethical consumption guides and meal plans that can help protect aquatic ecosystems.

 

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Magazine F pulled up its anchor March 2018 and set sail on a journey to explore the rich and vibrant world of food ingredients. At first, the collaboration between Baemin and Magazine B itself attracted substantial attention. Almost two months have passed since the first issue, and it is obvious that many readers are growing hungry for more genuine stories behind new ingredients.