Yeongdeok Snow Crab Street

Yeongdeok daege is the name Koreans use for snow crab generally, and Ganggu port is where the association comes from - the crab was landed here in quantity, and the streets by the harbour are lined with restaurants and tanks. The reality now is worth knowing before you order: local catches have declined and a substantial share of what is sold is landed elsewhere or imported, sometimes as red snow crab, a different and much cheaper species. Genuine Yeongdeok-caught daege carries a tag on the leg, and price differences between the grades are very large. The eating is simple - crab steamed whole, split at the table, with the tomalley in the shell mixed with rice at the end, which is the part regulars care about most. Season runs roughly December to April when fishing is open. Prices are by weight and by grade, agreed live at the tank, and this is where visitors most often overpay.

What you actually see

• The tank rows - live crab graded and priced at the door.
• The leg tag - the mark of genuinely local catch.
• The steamed serving - split at the table, shell rice at the end.
• Ganggu port - the working harbour behind the restaurant street.

When to go

December to April, when the season is open. Weekdays and lunchtime are calmer and often cheaper.

Honest expectations

Much of the crab is not local, and red snow crab is a different, cheaper species sold in the same streets. Prices are by weight and negotiated at the tank - confirm species, origin and total before agreeing. It is expensive done properly.

Nearby

The Yeongdeok Blue Road coastal path runs along this shore; Pohang is south.