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April’s warmer days bring the ocean into full bloom. As marine life fattens up before spawning, markets brim with rare, spring-only seafood. These seasonal finds hit peak nutrition—often more restorative than a herbal tonic—making them the perfect boost during the season change. Here are 10 spring seafood treasures you shouldn’t miss in April.
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1. Spring sea greens, ‘Tot’
Nicknamed the sea’s elixir for its high calcium and iron, tot is in season from March through May. Its pleasantly popping texture works brilliantly tossed with tofu or mixed into rice—stirred with a savory sauce, it delivers a clean, briny burst.
2. The epitome of chewiness, ‘Jjukkumi’
April jjukkumi (small webfoot octopus) are famously flavorful—so much so people say “jjukkumi in spring, nakji in fall.” When their heads are full of roe, the taste turns especially rich and nutty. Packed with taurine, they’re a natural pick-me-up for spring fatigue.
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3. Mild-flavored spring herald, ‘Flounder’
Flounder caught when mugwort is sprouting has the softest, sweetest flesh. Flounder-and-mugwort soup—simmered with fragrant mugwort—is a classic spring delicacy, offering a gentle, restorative broth after a long winter.
4. The sea’s fragrance, ‘Meongge’
Meongge (sea squirt) is known for its bright aroma and slightly bitter finish, and its flavor deepens as the water warms in April. Try fresh meongge with a spicy vinegar-chili dip or in a meongge bibimbap to revive a dull spring appetite.
5. Nutrient-rich ‘Pen shell (Kijogae)’
The pen shell is prized for high protein and low calories and is at its most tender in spring. The adductor muscle—whether seared in butter or served as sashimi—literally melts in your mouth.
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6. Nutty appeal, ‘Mideodeok’
Mideodeok reaches its peak in April and releases a concentrated ocean flavor with every bite. Add it to doenjang stew for a deeper savory note, or steam it in a spicy sauce to enjoy its crunchy texture and rich, nutty juices.
7. A royal guest at the table, ‘Sea bream’
Called the king of fish, sea bream fattens up before its spring spawn and tastes best right now. It’s excellent raw, but steaming or braising brings out its clean, slightly springy texture.
8. The sea’s milk, ‘Bluefin tuna’
Richly marbled bluefin tuna literally melts on the tongue, and its flavor peaks in spring. High in DHA and EPA, it supports vascular health—enjoy it as sashimi or sushi to experience its full richness.
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9. Sweet and savory ‘Blue crab’
Spring blue crabs arrive in April, and female crabs are especially delicious—full of roe and naturally sweet before spawning. Prepare them as soy-marinated ganjang gejang or in a hearty crab stew for a meal that’ll have everyone reaching for rice.
10. Chewy delight, ‘Whelk’
Whelk, also in season in April, delivers a satisfying chew that perks up the appetite. Briefly blanch it for sliced boiled seafood (sukhoe) or toss it with crisp vegetables for a refreshing salad that shakes off spring lethargy.
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