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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 .
Alaska pollock is the world's second most important fish species, after the Peruvian anchoveta, in terms of total catch. [33] Alaska pollock landings are the largest of any single fish species in the U.S, with the average annual Eastern Bering Sea catch between 1979 and 2022 being 1.26 million metric tons. [34]
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
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Open sandwich with pollock roe. In Russian, all types of fish roe are called ikra (икра), and there is no linguistic distinction between the English words "roe" and "caviar". Also, Russians tend to translate any "ikra" as "caviar", thus creating the impression of availability of sturgeon roe.
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In Russian cuisine, herring milt (молока, moloka) is pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe. Various whitefish soft roes are usually consumed fried and it is an inexpensive everyday dish.
Roe is a mass of fish eggs: Caviar (キャビア): roe of sturgeon [18] Ikura (イクラ): Salmon roe [5] [3] [9] [19] Sujiko (筋子): Salmon roe (still in the sac) [19] Kazunoko (数の子, 鯑): Herring roe [3] Masago (まさご): Smelt roe [9] Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor; Shirako (cod sperm) gunkanmaki ...