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Culinary Delight of Hagfish! Hagfish are not often eaten, owing to their repugnant looks and sliminess. However the inshore hagfish, found in the Northwest Pacific,[52] is valued as food in Korea. The hagfish is kept alive and irritated by rattling its container with a stick, prompting it to produce slime in large quantities. This slime is used in a similar manner as egg whites in various forms of cookery in the region.[citation needed] The inshore hagfish, known as kkomjangeo (꼼장어) or meokjango (먹장어) in Korean and nuta-unagi (ぬたうなぎ) in Japanese,