Pollock roe, also pollack roe (also known as ''tarako'' in
Japanese and ''myeongnan'' in
Korean), is the
roe of
Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of
cod. Salted pollock roe is a popular culinary ingredient in
Japanese,
Korean and
Russian cuisines.
Names
The purely Korean name for ''pollock'', ''myeongtae'' can be written with
Hanja
Hanja (; ), alternatively spelled Hancha, are Chinese characters used to write the Korean language. After characters were introduced to Korea to write Literary Chinese, they were adapted to write Korean as early as the Gojoseon period.
() ...
(), which can be read as ''mentai'' in Japanese. But while the Japanese borrowed this name from Korean and called it ''mentaiko'',
the term does not retain the original meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called ''tarako''.
Korean
As aforementioned, Alaska pollock in Korean is ''myeongtae'' (), hence pollock roe is ''myeongnan'' (), a contracted form of the
compound with +''ran'' or +''nan'' () meaning "egg (roe)".
The salted roe dish is called ''myeongnan-jeot'' (), being considered a type of ''jeot'' () or ''
jeotgal'', which is a category of salted seafood.
Japanese
In Japanese, (salted) pollock roe is called ''tarako'' (),
though it literally means 'cod roe', while true cod roe is distinguished by calling it ''hontarako''.
The pollock roe, also known as ''momijiko'', are usually salted and dyed red.
Pollock roe cured with
red chili pepper are ;
to put it another way, ''mentaiko'' refers to chili-laced versions of ''tarako'', generally speaking,
even if not qualified as ''karashi-mentaiko'' with the prefix meaning 'chili'.
Russian
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
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic ocean, marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as "pollock" in North America, Ireland and the Unit ...
roe since the
Joseon
Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...
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
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic ocean, marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as "pollock" in North America, Ireland and the Unit ...
roe instead of
cod roe." Recipe for salted
pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic ocean, marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as "pollock" in North America, Ireland and the Unit ...
roe is found in a 19th-century cookbook, ''
Siuijeonseo''.
Japan
A 1696 Japanese book records the use of Alaska pollock's roe in
Hokurikudō.
The dish ''mentaiko'' originates from Korea, but after more than 100 years of modification, most of the
pollack roe consumed in Japan is Japanese mentaiko.
, who was born in the city of
Busan
Busan (), officially Busan Metropolitan City, is South Korea's second list of cities in South Korea by population, most populous city after Seoul, with a population of over 3.3 million as of 2024. Formerly romanized as Pusan, it is the economi ...
, 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
World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the wo ...
. He made several 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.
Consumption
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. ''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
''Banchan'' ( ; ; ) are small side dishes served along with cooked rice in Korean cuisine. ''Banchan'' are often set in the middle of the table to be shared. At the center of the table is the secondary main course, such as ''galbi'' or ''bulg ...
(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'' (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
Busan (), officially Busan Metropolitan City, is South Korea's second list of cities in South Korea by population, most populous city after Seoul, with a population of over 3.3 million as of 2024. Formerly romanized as Pusan, it is the economi ...
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
Japan
''Mentaiko'', adapted from Korean ''myeongnan-jeot'',
hence the name mentai (derived from the Korean ''myeongtae'', 명태, 明太, meaning pollack) + ko (Korean 알, 子, meaning baby/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 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.
Pollack roe is dipped in a seasoning liquid. This method was invented in the grocery store "''Fukuya(ふくや)''" and became common in Japan.
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
Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...
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, tarako is commonly served with red
chili pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...
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''
File:Mentai-don.jpg, ''Mentaiko'' over rice, with nori strips
File:Tarako_spaghetti.jpg, ''Tarako'' spaghetti
Russia
In
Russia
Russia, or the Russian Federation, is a country spanning Eastern Europe and North Asia. It is the list of countries and dependencies by area, largest country in the world, and extends across Time in Russia, eleven time zones, sharing Borders ...
, 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 as
canned food.
As mentioned above, in Russian, the word for pollock roe is the same as for the
caviar: "''ikra''". The same goes to a dish, known to the French as "''caviar d'aubergine''": "кабачковая икра", although it's a spread made of eggplants.
To make the pollock roe taste in a caviar-like way, one should make a ''
butterbrot'' first e.g. to apply
butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
to the bread before adding the canned pollock roe. This will smoothen the excessive saltiness of the canned roe.
File:Бутерброд_с_икрой_минтая_2.jpg, An open sandwich with canned roe
File:Alaska pollock roe Russia.jpg, A piece of similar bread with less roe used since ''Ikra mintaya'' (canned roe) is rather salty.
See also
*
Alaska pollock as food
*
Jeotgal
*
Masago
*
Tobiko
*
Taramasalata
Explanatory notes
References
External links
*
{{Fishing industry topics
Japanese seafood
Jeotgal
Korean cuisine
Roe
Korean seafood
Russian cuisine