Pollock roe

Myeongnanjeot (pollock roe) in a market

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Vacuum-packed myeongnanjeot (pollock roe)

Myeongnanjeot (pollock roe)

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Myeongnan-jeot-muchim

Myeongnan-jeot-gyeran-mari

Myeongnanjeot (pollock roe) in jjigae

Pollock roe is the fully ripened egg masses of the Alaska pollock (Gadus chalcogrammus). It is a popular ingredient in various cuisines, particularly in East Asia, where it is known for its distinctive flavor and texture.

Culinary Uses

Pollock roe is widely used in Japanese cuisine, where it is known as tarako (鱈子) when salted and mentaiko (明太子) when marinated with chili peppers and other seasonings. It is often served as a side dish, used as a filling for onigiri (rice balls), or as a topping for pasta dishes. In Korean cuisine, pollock roe is called myeongnan (명란) and is similarly enjoyed in various dishes, including myeongnan-jeot (명란젓), a type of jeotgal (fermented seafood).

Nutritional Value

Pollock roe is rich in protein, omega-3 fatty acids, and various vitamins and minerals, making it a nutritious addition to the diet. It is particularly high in vitamin B12, vitamin D, and selenium.

Harvesting and Processing

The harvesting of pollock roe typically occurs during the pollock fishing season, which is regulated to ensure sustainable practices. Once harvested, the roe is processed in various ways depending on its intended culinary use. It can be salted, marinated, or fermented, each method imparting different flavors and textures to the final product.

Cultural Significance

In Japan, pollock roe is often associated with New Year's celebrations, where it is considered a symbol of fertility and prosperity. In Korea, it is a common ingredient in everyday meals and is also enjoyed as a delicacy.

Related Pages

• Alaska pollock
• Japanese cuisine
• Korean cuisine
• Onigiri
• Jeotgal
• Omega-3 fatty acids
• Vitamin B12
• Vitamin D
• Selenium

See Also

• Caviar
• Roe
• Fish eggs