With H-Mart still the talk of the town in Victoria and a place I regularly visit, the first thing that always catches my eye is the sheer variety of flavoured fish skins now lining the shelves. Although they’ve been around for ages, seeing them in local markets still feels novel. Before, you’d have to trek to your friendly neighbourhood international district or a mom-and-pop shop that specialised in snacks from “back home” rather than ones made in America. Even Fairways dabbled in selling them once, but they never quite took off—probably because they’re an acquired taste. And considering they don’t come cheap (which is ironic, really, for what was once a throwaway part of the fish), not everyone’s going to take kindly to snacking on this particular piece of flesh.
They’re not really comparable to bacon—though the crunch might trick you at first—and maybe they sit somewhere closer to a very oily, sea-scented potato chip. Because they’re greasier than most fried snacks, I’ve found they work better as a topping than as a standalone indulgence. A few pieces sprinkled over a bowl of rice? Surprisingly satisfying. I’ve even tried tossing them onto ramen for texture, but the result was just… okay. Let’s just say they’re not destined to become a pantry staple for my weeknight dinners. They’re rich, indulgent, and definitely not waistline-friendly. Still, for those who haven’t crossed paths with Korean or Southeast Asian junk food before, a little backstory makes the trend make a lot more sense.
There’s a new snack food that’s come to North America, and I had to ask which 
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