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* Date : 2013-02-14

Korean Seafood Out to the World

 
 

 





Start to globalize Korean sea food.

The ocean makes great advances food supply in life of human beings. The population growth increased at a geometric rate that faces severe insufficient food production that causes people have interested in consumption of sea food that makes beginning of Korean fishery food globalization.
The Korean fishery food exported that is raised in the coastal waters. It is the high quality from specialized fish farming environment that came into the spotlight people around the world.

Korean olive flounder is widely used for Sashimi and fish steak that attracted people around the world and also seaweed contributed greatly to the exporting with the ocean jewelry of Abalone.

This documentary is introduced healthy fishery food Korean king olive flounder, which makes a new leap forward to export to the U.S throughout container ship and the process of farming healthy fishery food Abalone and Seaweed. And also it is introduced numerous sea foods' recipes and interviewed with expert each field and involved globalization strategy of Korean seafood.

No,Date,Full Contents Review,Buying등의 정보로 이루어진 목록
No Date Full Contents Review VOD
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220 2013-04-14 Medical Story 5
219 2013-04-10 Korea-Spain Millennium Concert
218 2013-04-07 Medical Story 4
217 2013-04-03 2013 Asia Model Festival Awards
216 2013-03-31 Medical Story 3
215 2013-03-27 2013 Jeju Fire Festival
214 2013-03-24 Medical Story 2
213 2013-03-20 National Gugak Center : New Year's Concert
212 2013-03-17 Medical Story 1
211 2013-03-17 2013 Seoul International Marathon
210 2013-03-06 Korean Style Series #3
209 2013-03-02 Korea Medical Tour
208 2013-02-26 A Message of Hope that Surpasses Borders
207 2013-02-25 The New President, Awaiting New Leadership!
206 2013-02-22 CEO Roundtable-Global Media
205 2013-02-20 Korean Style Series #1
204 2013-02-14 Korean Seafood Out to the World
203 2013-02-13 Taekwondo Dream in South Africa
202 2013-02-07 Korea’s Intangible Cultural Heritage Arirang
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