Pollock roe, also pollack roe, is the roe of Alaska pollock which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanese, and Russian cuisines.
Names
In Korean, pollock roe is called myeongnan, while the salted roe dish is called myeongnan-jeot, being considered a type of jeotgal. The Korean word myeongnan means pollock roe as myeong came from myeongtae, the Korean word for Alaska pollocks, and ran, also pronounced nan, means "egg ". As jeot is a category of salted seafood, the compoundmyeongnan-jeot refers to salted pollock roe. The Japanese word mentaiko is a compound of mentai, borrowed from its Korean cognatemyeongtae meaning Alaska pollock, and ko, a Japanese word for "child ". Alaska pollocks are called suketōdara in Japanese. Tara means cod in Japanese. Tarako literally means "salted 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 mintay, which means Alaska pollock. The word also derived from its Korean cognate, myeongtae.
History
Korea
Koreans have been enjoying pollock roe since the Joseon era. 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 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. Toshio Kawahara, who was born in the city ofBusan, Korea during the Japanese occupation, founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" after World War II. He made slight modifications to myeongnan-jeot to adapt to Japanese tastes and introduced it to Japan as "Karashi mentaiko", it 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. Intact skeins of Alaska pollock roe are washed carefully with salt water, then salted in a sokuri. 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 and finely minced garlic. myeongnan-jeot is usually served with some drops of sesame oil. Myeongnan-jeot, whether raw, dried, and/or cooked, is a common banchan and anju. It is also used in a variety of dishes, such as gyeran-jjim, bokkeum-bap, and recently in Korean-style Italianpasta dishes. Myeongnan-jeot is a specialty of South HamgyongProvince of North Korea, and Gangwon Province and Busan of South Korea.
Japan
Mentaiko, adapted from Korean myeongnan-jeot, hence the name mentai, 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 spicy mentaiko. It is a product of the Hakataward 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 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, as a filling for onigiri, and as a pasta sauce. 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 flakes.
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.
