Eomuk from cooked fish?

What to do it too, an dalso waiting for the reply!

Generally speaking, Nepomuk is an inherent Korean word which refers to the fish cake made by mashing fish and adding other things together to form a dough. Odeng is speculated to have evolved from Japanese. It is a long and flat type skewered and cooked with other vegetables and eggs.

Generally speaking, it is an inherent Korean word which refers to the fish cake made by mashing fish and adding other things together to form a dough.
It is a long and flat type skewered and cooked with other vegetables and eggs.

I have tried to make eomuk using the leftover cooked fish. I was surprised to see that the eomuk were not sticky. It was also easy to make. I used a knife to cut the fish into thin slices, then put them into a bowl with water and salt, mixed it well and let it sit for about 2 hours. After 2 hours, I took out one portion at a time and squeezed out the liquid from it. Then I spread them on a plate until they are all placed on one surface so that you can see how many pieces you have made of each kind of fish (I used 3 kinds). Then I placed them in an oven set at 220 degrees Celsius for 20 minutes and let them cool down before serving as snacks or appetizers.