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The purely Korean name for pollock, myeongtae can be written with Hanja 明太 (명태), 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.
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 type of fish used vary with availability and recipe: Pollock, haddock, herring, wolf-fish and even salmon or trout are sold, and they are often marketed named after the fish they are made of; Seikaker, Koljekaker, Steinbitkaker, etc. Terms like "burger" is also used; "Lakseburger", "Fiskeburger".
If you go the air fryer route all the way, cook at 375 degrees F (190 degrees C) for another 5 or so minutes per side, taking care not to crowd your air fryer. Leaving space between them helps ...
And that’s just fine with François. “I’m on a crusade to get everyone to bake with a scale,” she laughs. (Same girl, same.) Mix like a pro.
Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh.Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).
(Alternately, place bread on a baking sheet and bake at 200º for 20 minutes, then let cool.) Preheat oven to 325°. In a large bowl, whisk eggs, egg yolks, vanilla, salt, nutmeg (if using), and 2 ...
In France, brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip the potatoes altogether and blend the salted cod with seasonings into a paste.