Haeeorim uses only horse mackerel and Godori (고도리, young mackerel) because these are less fatty than regular mackerel and anchovy which is commonly used to make fish sauce. These two fisheries make Fish Soy Sauce that has a rich flavor and savor. Usually horse mackerel and Godori are served at quality sushi restaurants. 

After the first fermentation of at least 15 months without any additives, you will see layers. At the bottom, fish bones. On top, only fat. You only take the middle layer which is fish sauce. Then the second fermentation begins with daikon from pesticide-free farms in Jeju Island, and tasty kelp from Wando. That’s right. This process is all about retaining quality.