The Gijang Conger Eel Festival is held every year at Chilam Port and every other year at Sinam Port (Yeonhwari) since it was first held at Chilam Port in 2004 to promote the excellence of the local specialty, Gijang Conger Eel, and to develop a healthy traditional food culture. The conger eel has long been fished on the shore where the warm and cold currents meet. Conger eel contains calcium, phosphorus, iron and essential amino acids, and is rich in EPA and DHA. Vitamin A is also present in large quantities, and is effective in improving eyesight and night blindness. In Dongeuibogam, it was stated that “conger eel is good for malnutrition and fragility, and is effective in treating various wounds." Mainly eaten raw or grilled, the spine bones are fried in oil and eaten as a side dish, and the head and insides are boiled for soup. Also, if the conger eel is finely chopped and moisture removed, it gives off a delicate flavor when chewed. It is a natural produce which can be enjoyed year-round.