과메기는 겨울철 청어나 꽁치를 짚끈으로 매달아 1주일 정도 찬 바닷바람에 말리며 얼고 녹기를 반복해 만든다.
Guamegi is made by hanging herring or saury in winter with straw strings and drying them in the cold sea breeze for about a week, freezing and melting repeatedly.