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Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of
cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and
Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social ...
s.


Names

In Korean, pollock roe is called ''myeongnan'' (), while the salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''
jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
'' (salted seafood). The Korean word ''myeongnan'' () means pollock roe as ''myeong'' () came from ''myeongtae'' (), the Korean word for Alaska pollock, and ''ran'' (), also pronounced ''nan'', means "egg (roe)". As '' jeot'' () is a category of salted seafood, the compound ''myeongnan-jeot'' () refers to salted pollock roe. The Japanese word for pollock roe is ''tarako.'' Pollock food products are often called ''karashi-mentaiko'' or ''mentaiko'', a compound of ''mentai'' (), borrowed from its Korean
cognate In historical linguistics, cognates or lexical cognates are sets of words in different languages that have been inherited in direct descent from an etymology, etymological ancestor in a proto-language, common parent language. Because language c ...
''myeongtae'' meaning Alaska pollock, and ''ko'' (), a Japanese word for "child (roe)". Alaska pollock are called ''suketōdara'' () in Japanese. means
cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
in Japanese. ''Tarako'' () literally means "cod roe", but generally refers to smaller salted roe sacs. In Russian, pollock roe is called ''ikra mintaya'' (). The word is also used to referred to the salted roe. The Russian word ''ikra'' () means "roe" and ''mintaya'' () is the singular genitive form of (), which means Alaska pollock. The word is also derived from its Korean cognate, ''myeongtae'' ().


History


Korea

Koreans have been enjoying pollock roe since the
Joseon Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...
era (1392–1897). One of the earliest mentions are from '' Diary of the Royal Secretariat'', where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in pollock roe instead of
cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...
roe." Recipe for salted pollock roe is found in a 19th-century cookbook, '' Siuijeonseo''.


Japan

A 1696 Japanese book records the use of Alaska pollock's roe in Northern land. The dish ''mentaiko'' originates from Korea and is originally the Korean ''myeongnan-jeot''. , who was born in the city of Busan, Korea during the Japanese occupation, founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" ( :ja:ふくや) after World War II. He made slight modifications to myeongnan- jeot to adapt to Japanese tastes and introduced it to Japan as "Karashi mentaiko" ( :ja:辛子明太子), its popular name is "mentaiko". The milder, less spicy version is called '' tarako'' () in Japan.


Salted pollock roe


Korea

Traditionally, ''myeongnan-jeot'' was made before ''dongji'' (winter solstice). Intact skeins of Alaska pollock roe are washed carefully with salt water, then salted in a sokuri (bamboo basket). The ratio of salt to roe ranges from less than 5:100 to more than 15:100. After 2–3 days, salted and drained roe is marinated for at least a day with fine gochutgaru (chilli powder) and finely minced
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...
. ''myeongnan-jeot'' is usually served with sesame seeds or some drops of sesame oil. ''Myeongnan-jeot'', whether raw, dried, and/or cooked, is a common banchan (side dish) and anju (food served with alcoholic beverages). It is also used in a variety of dishes, such as '' gyeran-jjim'' (steamed egg), ''
bokkeum-bap ''Bokkeum-bap'' () or fried rice is a Korean dish made by stir-frying ''bap'' (cooked rice) with other ingredients in oil. * The name of the most prominent ingredient other than cooked rice often appears at the very front of the name of the dis ...
'' (fried rice), and recently in Korean-style Italian pasta dishes. ''Myeongnan-jeot'' is a specialty of South Hamgyong Province of North Korea, and Gangwon Province and Busan of South Korea. File:Myeongnanjeot (pollock roe) in a market.jpg, '' Myeongnan-jeot'' sold in a market File:Vacuum-packed myeongnanjeot (pollock roe).jpg, Vacuum-packed ''myeongnan-jeot'' File:Myeongnanjeot (pollock roe).jpg, Heavily seasoned ''myeongnan-jeot'' File:Myeongnan-jeot-muchim.jpg, ''Myeongnan-jeot- muchim'' (salted pollock roe salad) File:Myeongnan-jeot-gyeran-mari.jpg, ''Myeongnan-jeot- gyeran-mari'' (rolled omelette with salted pollock roe) File:Myeongnanjeot (pollock roe) in jjigae.jpg, ''Myeongnnan-jeot'' in '' jjigae'' (stew) File:Myeongnanjeot pizza (pollock roe).jpg, ''Myeongnan-jeot''
pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...


Japan

''Mentaiko'', adapted from Korean ''myeongnan-jeot'', hence the name mentai ''myeongtae'' (명태,明太, pollack) + ko(알, 子, baby or roe)], is common in Japan. It is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with onigiri, but is also enjoyed by itself with sake. A common variety is . It is a product of the
Hakata is a ward of the city of Fukuoka in Fukuoka Prefecture, Japan. Many of Fukuoka Prefecture and Fukuoka City's principal government, commercial, retail and entertainment establishments are located in the district. Hakata-ku is also the locatio ...
ward of Fukuoka City. Milder version is called ''tarako'' (), Recently in Japan, mentaiko pasta has become common. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti. Thin strips of Nori (海苔) and Shiso leaves are often sprinkled on top. Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, '' Shūkan Bunshun''. Tarako is served in a number of ways: plain (usually for breakfast), as a filling for '' onigiri'', and as a pasta sauce (usually with '' nori''). Traditionally, tarako was dyed bright red, but recent concerns about the safety of food coloring have all but eliminated that custom. In
Kyūshū is the third-largest island of Japan's five main islands and the most southerly of the four largest islands ( i.e. excluding Okinawa). In the past, it has been known as , and . The historical regional name referred to Kyushu and its surround ...
, tarako is commonly served with red chili pepper flakes. File:Tarako.jpg, ''Tarako'' File:Mentaiko.jpg, ''Mentaiko'' File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg, Baked ''mentaiko'' File:Mentaiko Chazuke (15442101167).jpg, ''Mentaiko-
chazuke ''Chazuke'' (茶漬け, ちゃづけ) or ''ochazuke'' ( お 茶 漬 け, from ( o)''cha'' ' tea' + ''tsuke'' 'submerge') is a simple Japanese dish made by pouring green tea,spaghetti File:Tarako_spaghetti.jpg, ''Tarako'' spaghetti


Russia

In Russia, pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold canned. File:Alaska pollock roe Russia.jpg, ''Ikra mintaya'' spread


See also

*
Alaska pollock as food Alaska pollock (''Gadus chalcogrammus''), a species of cod (''Gadus'') found in the North Pacific ocean, is used as food globally. Compared with common pollock, Alaska pollock is milder in taste, whiter in color, and lower in oil content. Alaska ...
*
Jeotgal ''Jeotgal'' () or ''jeot'' (), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, ''jeotgal'' can range from flabby, solid piece ...
*
Masago Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingr ...
*
Tobiko is flying fish roe in Japanese cuisine, known for its use in ''sushi''. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, ''tobiko'' is larger than ''masago'' (capelin roe), but smaller than '' ikura'' (salmon roe). Natural ...


References


External links

* {{Roe Japanese seafood Jeotgal Korean cuisine Roe Korean seafood