https://wikimd.com/index.php?action=history&feed=atom&title=Pollock_roe 2026-04-24T06:38:34Z Revision history for this page on the wiki MediaWiki 1.44.2 https://wikimd.com/index.php?title=Pollock_roe&diff=5878741&oldid=prev 2024-05-30T08:35:02Z

<p>CSV import</p> <p><b>New page</b></p><div>[[file:Myeongnanjeot_(pollock_roe)_in_a_market.jpg|thumb|Myeongnanjeot (pollock roe) in a market]] [[file:Vacuum-packed_myeongnanjeot_(pollock_roe).jpg|thumb|Vacuum-packed myeongnanjeot (pollock roe)|left]] [[file:Myeongnanjeot_(pollock_roe).jpg|thumb|Myeongnanjeot (pollock roe)]] [[file:Myeongnan-jeot-muchim.jpg|thumb|Myeongnan-jeot-muchim|left]] [[file:Myeongnan-jeot-gyeran-mari.jpg|thumb|Myeongnan-jeot-gyeran-mari]] [[file:Myeongnanjeot_(pollock_roe)_in_jjigae.jpg|thumb|Myeongnanjeot (pollock roe) in jjigae]] &#039;&#039;&#039;Pollock roe&#039;&#039;&#039; is the fully ripened egg masses of the Alaska pollock (&#039;&#039;Gadus chalcogrammus&#039;&#039;). It is a popular ingredient in various cuisines, particularly in East Asia, where it is known for its distinctive flavor and texture.<br /> <br /> ==Culinary Uses==<br /> Pollock roe is widely used in [[Japanese cuisine]], where it is known as &#039;&#039;tarako&#039;&#039; (鱈子) when salted and &#039;&#039;mentaiko&#039;&#039; (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 &#039;&#039;myeongnan&#039;&#039; (명란) and is similarly enjoyed in various dishes, including &#039;&#039;myeongnan-jeot&#039;&#039; (명란젓), a type of [[jeotgal]] (fermented seafood).<br /> <br /> ==Nutritional Value==<br /> 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]].<br /> <br /> ==Harvesting and Processing==<br /> 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.<br /> <br /> ==Cultural Significance==<br /> In Japan, pollock roe is often associated with [[New Year&#039;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.<br /> <br /> ==Related Pages==<br /> * [[Alaska pollock]]<br /> * [[Japanese cuisine]]<br /> * [[Korean cuisine]]<br /> * [[Onigiri]]<br /> * [[Jeotgal]]<br /> * [[Omega-3 fatty acids]]<br /> * [[Vitamin B12]]<br /> * [[Vitamin D]]<br /> * [[Selenium]]<br /> <br /> ==See Also==<br /> * [[Caviar]]<br /> * [[Roe]]<br /> * [[Fish eggs]]<br /> <br /> {{medicine-stub}}<br /> [[Category:Fish products]]<br /> [[Category:Japanese cuisine]]<br /> [[Category:Korean cuisine]]<br /> [[Category:Seafood]]<br /> [[Category:Food ingredients]]</div>

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