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Kalles, previously known as Kalles Kaviar (known as Kallen Mätitahna in Finland), is a Swedish brand of smörgåskaviar, spread made from roe. It is manufactured by Abba Seafood. [1] Kalles Kaviar is mainly made of salted cod roe (Gadus morhua), sugar, rapeseed oil and spices. It is officially credited as having been introduced in 1954, but ...
Roe, (/ r oʊ / ⓘ 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.
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 .
There are good reasons this fish gets a lot of love from health professionals. "Salmon is among the best choices for healthy fish. It's high in omega-3s — fats that help cardiovascular and brain ...
After brining, it is smoked and then processed further. It is emulsified with oil such as rapeseed, soybean or cod oil. Other ingredients are added including potato flakes, tomato sauce, vinegar, onion, sugar, salt and sometimes dill or chives. The final paste contains 30–60% roe. It is sold in tubes in smoked and non-smoked variants. [2] [3]
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
25g white taramas (100% cod’s roe) 4 tsp extra-virgin olive oil. 1 tsp lemon juice, strained. Grated zest of ¼ lemon. ½ garlic clove, finely chopped. Pinch of fine salt. To garnish:
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.