We’re talking about Alaska Pollock (Myeong-tae). Depending on how it’s caught or dried, the name (and texture) completely changes. It’s wild:

Myeong-tae: The "original" name.

Nogari: The baby one (perfect with beer).

Saeng-tae: Fresh, never frozen.

Dong-tae: Frozen (makes the best spicy soup).

Kodari: Semi-dried and chewy.

Buk-eo: Fully dried in the sea breeze (famous for hangover soup)

Hwang-tae: The coolest one—it’s freeze-dried in the mountains by freezing and thawing repeatedly until it gets fluffy

Muktae: Basically a "failed" Hwang-tae because the weather was too warm. It turns dark and soft—absolutely amazing when dipped in spicy mayo sauce.

Wish I could post photos of every single one, but there are just way too many