| Origin | Refer to product description/details |
|---|---|
| Packaging Type | Room temperature (paper packaging) For courier delivery, eco-packaging will be replaced with styrofoam. |
| Weight/Volume | 300g |
| Sales Unit | 1 container |
| Allergy Information | This product is manufactured in the same facility as products containing eggs (chicken eggs, quail eggs), milk, buckwheat, peanuts, soybeans, wheat, crab, shrimp, pork, peaches, tomatoes, sulfites, walnuts, chicken, beef, squid, and shellfish (oysters, mussels, abalone, cockles, clams). |
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Plump and chewy flesh as it is
[Sajo] Mackerel
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MD PThis is canned mackerel made by Sajo, carefully selecting only fresh ingredients from the Busan auction market. It uses mackerel caught in winter, so you can enjoy its chewy flesh.
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Editor B
One can is just the right amount for a stew for 2-3 people!
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Planner N
Even when cooked for a long time in a stew, the flesh remains plump and doesn't fall apart.
Plump and chewy fish fillets
[Sajo] Mackerel
-
MD P
Sajo meticulously selects only the freshest mackerel from the Busan fish market to make this canned mackerel. We use mackerel caught in winter, so you can enjoy its chewy texture.
-
Editor B
One can is just the right amount for a stew for 2-3 people!
-
Planner N
Even when simmered in a stew, the fish fillets don't fall apart and remain plump.
![[사조] 고등어 300g](https://product-image.kurly.com/hdims/resize/%3E1010x/quality/90/src/product/image/af953f0f-692f-4c57-bac2-677d86d13bd6.jpg)
![[사조] 고등어 300g](https://product-image.kurly.com/hdims/resize/%3E1010x/quality/90/src/product/image/7d58e78f-92c2-4a3d-a7e4-0862c001bf59.jpg)
These are real reviews from Korean customers, written through July 2025.
California Proposition 65
⚠️WARNING: Consuming this product can expose you to chemicals including lead and cadmium which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.p65Warnings.ca.gov/food.
For more information, please visit www.P65Warnings.ca.gov/food.
