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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.
The purely Korean name for pollock, myeongtae had been assigned the Chinese character form 明太, which can be read as mentai in Japanese. But while the Japanese borrowed this name from Korean and called it mentaiko, [1] the term does not retain the originally meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called tarako.
Jeotgal (Korean: 젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. [1] [2] [3] Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes).
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.
Eoran ( Korean : 어란; Hanja : 魚卵) is fish roe such as mullet - or croaker -roe that is marinated in soy sauce while still in the ovary and then half-dried in the sun. [1] It is considered a delicacy in Korean cuisine. [2]
Alaska pollock is considered the national fish of Korea. [13] [14] Its Korean name, myeongtae (명태), has also spread to some neighbouring countries: It is called mintay (минтай) in Russia, and the roe is referred to as mentai-ko (明太子) in Japan, although the Japanese name for the fish itself is suketōdara (介党鱈).
Albap. bap, roe, vegetables, kimchi, seaweed flakes. Albap (Korean: 알밥; lit. roe rice) is a type of bibimbap made with one or more kinds of roe, most commonly flying fish (commonly Cheilopogon agoo) roe, and served in a sizzling hot ttukbaegi (earthenware) or dolsot (stone pot). [1][2][3]
t. e. Hoe (Korean: 회; pronounced [hwɛ]) is a Korean seafood dish that is eaten by trimming raw meat or raw fish. The concept of eating raw fish and meat name by hwe (Korean) or Kuai (Chinese) is originated and named from China in ancient time. In addition to fish, it is also made with other marine products such as shrimp and squid, raw meat ...
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