Search results
Results from the WOW.Com Content Network
Milt as food. Milt (sometimes spelled melt[1][2]) or soft roe also refers to the male genitalia of fish when they contain sperm, used as food. Many cultures eat milt, often fried, though not usually as a dish by itself. As a food item, milt is farmed year-round in nitrogen tanks, through hormone induction or photoperiod control.
Milt — The soft roe (Shirako) of the blowfish is a highly prized food item in Japan, and it is often found in department stores. Along with cod milt, it is one of the most popular kinds of soft roe, and it is often grilled and served with salt. Fried — Fugu can be eaten deep fried as Fugu Kara-age. Smoked — Fugu-fin sake.
Roe, (/ roʊ / ⓘ ROH) or hard roe, is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked ingredient in many dishes, and as a raw ingredient for delicacies such as caviar.
Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
Russian name. Russian. икра минтая. Romanization. ikra mintaya. Pollock roe, also pollack roe (also known as myeongnan and tarako) 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 Korean, Japanese, and Russian cuisines.
Dressed crab - the cold meat of a brown crab served in a shell with bread, seasonings, and salad, traditional in British cuisine. Bún riêu – Bún riêu cua is served with tomato broth and topped with crab or shrimp paste. Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a ...
Fish roe. Media: Bottarga. Bottarga is salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (bottarga di tonno). The best-known version is produced around the Mediterranean; similar foods are the Japanese karasumi and Taiwanese wuyutsu, which is softer, and Korean eoran, from mullet or freshwater drum.
Alaska pollock roe, generally referred to simply as pollock roe, is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe is traditionally called myeongnan (명란) and the salted roe is called myeongnan-jeot (명란젓). The roe was introduced to Japan after World War II, and is called mentaiko (明太子) in Japanese