After emptying the intestines, grab the strings from both sides and pull them towards the pants line. Here you go, dye the clean sea [music]. This time, a fish has arrived. Oh, what is it? What is it? Oh, mother, yes, what is that? It's a flounder, a flounder. Eating mugwort. Things like this should also come up. Oh, the flounder has come. Oh, it's alive. The tail is intact. Oh, it's big, big. It's so pretty, right? Yes, the fish caught as a bonus is spicy. The amount of three species caught per boat is about 500kg [music]. Full of water, filled with eggs, various seafood caught along with fresh scallops are sold at low prices or served as side dishes for residents. Among the three species caught, a small octopus was found. It is tasted by digging through with hands and eating it as it is. It's a diet that only people working at sea can taste. After the boat leaves, the strings are sorted out again for processing [music].

It gets busy. To sort out the clams that are brought down, you need to move your hands diligently. When residents with guns work together, they need to do it quickly. They can't be slow. They need to do it quickly. They need to do their part. Working on a boat in the middle of the sea, feeling the cold wind, the work continues. Without even taking a break, it's busy. The waist can't even speak properly. But still, they have to do it. They have to. They spend money with their hands, buy delicious things. That's right. We saw the electronics ace, but parents have to be the ace for their children. As the climate changes, the precious wind becomes more valuable. But we feel rewarded. We have to endure. Why? Because we are adults. If adults act like children and dislike dirt, it's not right. In the kitchen set up on one side of the boat, meal preparation is in full swing. Thanks to the abundant amount, the expensive, boastful new clams are being prepared generously with the coastal residents.

If you don't work, you may not get food to eat. But when a lot comes out, I give it to the workers deliciously. Then it's very delicious in the vinegar soy sauce. It's very delicious. For those who work enduring the cold, preparing lunch. Chewy clams blanched in hot water [MUSIC] and stir-fried webfoot octopus and sea squirts spicy. It's really tough, so you have to feed them well. It's a very tough job. From spicy fish stew made with rockfish to a hearty meal is ready. These are side dishes brought up from the sea in front of Yeosu, melting the cold and satisfying hunger. Together for lunch, you can taste three things that are usually too expensive to eat here. It's very delicious. It's much tastier than eating at home. Eat at 12 [MUSIC] and work again in the afternoon.

It starts. Using nets, it can be repeated as few as five times or more. After throwing two nets at the same time, the boat moves around and scrapes the seabed. If the catch is not good, they try somewhere else. They look at it and say, Here it is, and pick it up. They look at the tarot cards and say, Oh, this one, and then bend their fingers. They need to constantly adjust the position and sailing speed while checking the route monitor. When three are caught, it's the best. It's the best in South Korea. Back in the days, during the reign of King Sejong, when they processed in Japan, it was all about King Sejong, you know. After dropping the net into the sea, they move for about 2 to 30 minutes, scraping the surface of the seabed. Now it's time to pull up the net. They raise the net by winding up the ropes. Have you heard a lot? As the ropes are wound up, the net is revealed. It looks quite solid.

It seems like a lot of clams have been caught. However, instead of lifting the net, they put it in the water and take it out repeatedly. Why do they keep raising and not lowering it? They wash even the clams caught in the net and turn the bow towards the fishing line. As they finish the day, they pull the heavy net with all their strength, and three clams trapped in the net pour out. Even the hand-picking process is reaching its final stages. They carefully select the fresh clams because the price varies depending on their condition. It's not an easy task; they need to focus and work diligently. They must stand straight, divide evenly on both sides, and continue with the challenging task. Once the sorting is done, they wash them in seawater, weigh them, and pack 55kg in one box. This process continues from early morning.

The work is finished. People who are emotional, what are you doing? I saw you making hoe. It's our snack. Snacks coming out of Busan, accompanied by fresh fish to eat with fresh scallops. How's the taste? Oh, it's delicious. If you put this on top of this taste, slice it and eat. Even if you're full, should we eat it calmly? While eating calmly, if you don't feed them, the residents worked together to fill the boat with fresh scallops. The daily production is about 10 tons. Let's go sell it. Where are we going? It feels good nationwide. Oh, we're going to make a lot of money. The boat filled with the taste of spring in the sea heads to the land. The fresh scallops harvested on the same day are heading to a workplace in Yeosu. Here, they clean and sell fresh scallops. But, isn't that a spoon used for work, not a spoon? A spoon. [laughter]

I just use a spoon. Why are you using a spoon? It's better with a spoon. When I first got married and came here, my mother-in-law didn't let me go because I couldn't go, not hitting me. I was just clumsy at first, but as time passed, I learned the knack, and now I'm so used to it that I can do it with my eyes closed. [MUSIC] After removing the meat from the shell, I clean it again with a knife. This is going inside. This is the intestines. So, this must be done. That's how you can eat it. Because it contains muddy impurities, after removing the intestines and sandbags, I clean it. The color used to be different, it was black. The color of the shell changes when you rub it. To prevent damage to the fresh meat, it is washed several times in seawater and then goes into packaging. [MUSIC] It's really tough, isn't it?

I'm doing my best to bring the natural state as it is from harvesting in the sea to make good products really delicious.

풍년인데도 가격은 떨어지지 않는 한국에서 가장 비싼 조개┃그물 한번 당길 때마다 2천만 원 버는 만선 새조개잡이┃극한직업┃#골라듄다큐

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풍년인데도 가격은 떨어지지 않는 한국에서 가장 비싼 조개┃그물 한번 당길 때마다 2천만 원 버는 만선 새조개잡이┃극한직업┃#골라듄다큐

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