Seafood is an essential protein source in Korea, which is surrounded on 3 sides by the sea. Via maritime activities, Koreans harvest cold and warm fish and mackerel, pollock and squid. However, the availability of many species is in flux due to changing water temperatures caused by climate change. Koreans raditionally enjoyed seafood in side dishes. Rather than consumed raw, it was typically grilled, steamed or boiled in soybean sauce. Traditional Korean seafood dishes include the flesh, eggs and intestines of seafood.