Pollock roe

Pollock roe is the roe, or eggs, of the Pollock fish, a species of ray-finned fish in the cod family. It is a popular ingredient in various cuisines, particularly in East Asia where it is often salted and marinated to create a variety of dishes.

Overview

Pollock roe, also known as Mentaiko, is a delicacy in Japan, South Korea, and Russia. The roe is harvested from the Pollock fish, which is found in cold waters of the North Pacific. The roe is typically orange to red in color and has a strong, distinctive flavor.

Preparation and Use

Pollock roe is often salted and marinated in a variety of seasonings, including chili pepper, sesame oil, and vinegar. The marinated roe, known as Karashi mentaiko, is a popular ingredient in Japanese cuisine, used in dishes such as sushi, onigiri, and pasta. In South Korea, the roe is used to make Myeongnan-jeot, a type of salted seafood.

Nutritional Value

Pollock roe is rich in protein, Vitamin B12, and Omega-3 fatty acids, making it a nutritious food source. However, due to its high sodium content, it should be consumed in moderation.

Cultural Significance

In Japan, Pollock roe is considered a symbol of prosperity and fertility. It is often served during celebrations and special occasions. In South Korea, it is a common ingredient in home cooking and is also used in a variety of restaurant dishes.

See Also

• List of seafood dishes
• Japanese cuisine
• Korean cuisine