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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