Cheonghaesusan Branch is a frozen aquatic animal product manufacturer located at 15-51 Nonggongdanji 2-gil, Sokcho-si, Gangwon Special Self-Governing Province. Led by CEO Noh Soon-ok, its main business is the processing and sale of semi-dried pollack and various other fish.

Business Areas

• Processing and Sale of Semi-dried Pollack: Cheonghaesusan Branch, located at 15-51 Nonggongdanji 2-gil, Sokcho-si, Gangwon, processes fresh pollack from the East Sea and distributes and sells it in a semi-dried state.
• Processing and Sale of Various Fish: In addition to pollack, we also engage in the business of drying, salting, commercializing, and selling various other aquatic animals such as flounder and skate.

Products

• Semi-dried Pollack: We carefully select fresh pollack and process it into a semi-dried state, combining traditional methods with modern technology, to provide it to consumers.
• Semi-dried Flounder: We dry and salt flounder for distribution, enhancing its value as a local specialty product for sale.
• Semi-dried Skate: Skate is also processed through hygienic drying and salting processes, then commercialized and sold through various distribution channels.

Special Notes

• Expertise in processing local specialty products: We possess the know-how to professionally process local specialty products, utilizing fresh marine resources such as pollack, flounder, and skate from the Sokcho region of Gangwon.
• Seafood drying and salting technology: Engaging in the manufacturing of dried and salted aquatic products, we possess specialized processing technology to preserve fresh seafood for long periods and maintain its quality.

💡 A Word from JobPloy
Cheonghaesusan Branch is a seafood processing and manufacturing company located in Sokcho, Gangwon, primarily dealing with semi-dried pollack, flounder, and skate. If you apply to this company as a foreign worker, you are likely to perform tasks related to seafood processing and packaging, as well as freezing/drying operations. These tasks require meticulousness and diligence, as hygiene management is crucial and physical labor may be involved. Additionally, it may be necessary to become accustomed to the unique smell of seafood.