# Pollock roe

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> Source: https://en.wikipedia.org/wiki/Pollock_roe
> Source revision: 1354856928
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{{short description|Eggs of the pollock fish}}
{{Infobox Chinese
| title     = Alaska pollock roe
| float     = <!-- left|right|none  (Default float position is right) -->
| collapse  = <!-- yes|no   -->
| pic       = Alaska pollack liver roe milt.jpg
| piccap    = Alaska pollack's [liver](/source/liver_as_food) (top, center), roe (left), and [milt](/source/milt) (bottom)
| hangul    = 명란
| hanja     = 明卵
| rr        = myeongnan
| mr        = myŏngnan
| lk        = Alaska pollock roe
| kanji     = 鱈子
| kana      = たらこ
| revhep    = tarako
| rus       = икра минтая
| rusr      = ikra mintaya
}}
'''Pollock roe''', also '''pollack roe''' (also known as '''''tarako''''' in [Japanese](/source/Japanese_language) and '''''myeongnan''''' in [Korean](/source/Korean_language)), is the [roe](/source/roe) of [Alaska pollock](/source/Alaska_pollock) (''Gadus chalcogrammus'') which, despite its name, is a species of [cod](/source/cod). Salted pollock roe is a popular culinary ingredient in [Japanese](/source/Korean_cuisine), [Korean](/source/Korean_cuisine) and [Russian cuisine](/source/Russian_cuisine)s.

== Names ==
The purely Korean name for ''pollock''<!--not a Chinese derived noun-->, ''myeongtae'' can be written with [Hanja](/source/Hanja) {{lang|zh|明太}} ({{lang|ko-Hang-KR|명태}}), which can be read as ''mentai'' in Japanese. But while the Japanese borrowed this name from Korean and called it ''mentaiko'',<ref name="sugimoto2005"/> the term does not retain the original meaning of plain raw roe, but specifically refers the chili pepper-added cured roe, while salt-cured only types are called ''tarako''.<ref name="sugimoto2005"/><ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/>

=== Korean ===
As aforementioned, Alaska pollock in Korean is ''myeongtae'' ({{korean|hangul=명태|hanja=明太}}), hence pollock roe is ''myeongnan'' ({{korean|hangul=명란|hanja=明卵|labels=no}}), a contracted form of the [compound](/source/Compound_(linguistics)) with +''ran'' or +''nan'' ({{Korean|hangul=란|hanja=卵|labels=no}}) meaning "egg (roe)".

The salted roe dish is called ''myeongnan-jeot'' ({{lang|ko|명란젓}}), being considered a type of ''jeot'' ({{lang|ko|젓}})  or ''[jeotgal](/source/jeotgal)'', which is a category of salted seafood.

=== Japanese ===
In Japanese, (salted) pollock roe is called ''tarako'' ({{lang|ja|鱈子}}),<ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/> though it literally means 'cod roe',{{Refn|group="lower-alpha"|i.e., {{nihongo||鱈|tara|extra='cod's'}} {{nihongo||子|ko|extra='child'}}, however, since pollock bears the name ''suketōdara'' ({{lang|ja|介党鱈}}) it is linguistically understood to be subtype of the ''tara'' or 'cod', so this is not exactly a misnomer in the Japanese language.}} while true cod roe is distinguished by calling it ''hontarako''.<ref name="oecd-dict-caviar-subst"/><ref name="koizumi2002"/> The pollock roe, also known as ''momijiko'', are usually salted and dyed red.<ref name="oecd-dict-caviar-subst"/><ref name="koizumi2002"/>{{efn|Whereas ''hontarako'' is usually sold raw, to be made into ''[nitsuke](/source/nimono)'' (simmered or braise) or made into the soy sauce preserved ''[tsukudani](/source/tsukudani)''.<ref name="koizumi2002"/><!--The OECD source thinks the large cod roes are also "salted, usually dyed cod roe"-->}}

Pollock roe cured with [red chili pepper](/source/chili_pepper) are {{nihongo|明太子|mentaiko}};<ref name="koizumi2002"/><ref name="uchida&watanobe2008"/> to put it another way, ''mentaiko'' refers to chili-laced versions of ''tarako'', generally speaking,<ref name="sugimoto2005"/> even if not qualified as ''karashi-mentaiko'' with the prefix meaning 'chili'.{{Refn|group="lower-alpha"|That is to say, the sources treat ''mentaiko'' and ''karashi-mentaiko'' are synonyms, and thus interchangeable. Note that 'chili' is more formally ''tōgarashi''<ref name="mouritsen&styrbaek2023"/> {{=}} ''tō'' 'foreign, Chinese' + ''karashi'' 'mustard'.<ref name="uchida&watanobe2008"/><ref name="mouritsen&styrbaek2023"/>}}

=== Russian ===
In Russian, pollock roe is called ''ikra mintaya'' ({{lang|ru|икра минтая}}). This name is also used to refer to salted roe. The Russian word ''ikra'' ({{lang|ru|икра}}) means "roe" and ''mintaya'' ({{lang|ru|минтая}}) is the singular genitive form of {{Transliteration|ru|mintay}} ({{lang|ru|минтай}}), which means Alaska pollock. This word is derived from its Korean cognate, ''myeongtae'' ({{lang|ko|명태}}).

== History ==

=== Korea===
Koreans have been enjoying [pollock](/source/Alaska_pollock) roe since the [Joseon](/source/Joseon) era (1392–1897). One of the earliest mentions are from ''[Diary of the Royal Secretariat](/source/Seungjeongwon_ilgi)'', where a 1652 entry stated: "The management administration should be strictly interrogated for bringing in [pollock](/source/Alaska_pollock) roe instead of [cod](/source/Pacific_cod) roe."<ref>{{Cite news|url=http://koreajoongangdaily.joins.com/news/article/Article.aspx?aid=3009090|title=A hit abroad, pollock roe is rallying at home|last=Cha|first=Sang-eun|date=12 September 2015|newspaper=[Korea Joongang Daily](/source/JoongAng_Ilbo)|access-date=16 December 2016}}</ref> Recipe for salted [pollock](/source/Alaska_pollock) roe is found in a 19th-century cookbook, ''[Siuijeonseo](/source/Siuijeonseo)''.

=== Japan ===
A 1696 Japanese book records the use of Alaska pollock's roe in [Hokurikudō](/source/Hokurikud%C5%8D).<ref>{{cite web|title=遠藤元閑（1696年）『茶湯献立指南』、「鱈の子は北国より出る名物也」|url=http://archive.wul.waseda.ac.jp/kosho/wo09/wo09_00624/wo09_00624_0004/wo09_00624_0004_p0014.jpg|format=JPG|website=Archive.wul.waseda.ac.jp|access-date=15 May 2018}}</ref>

The dish ''mentaiko'' originates from Korea, but after years of modification, most of the [pollock](/source/Alaska_pollock) roe consumed in Japan is Japanese mentaiko.<ref name="dailyportalz">{{cite web|url=https://dailyportalz.jp/kiji/180402202486|title=I asked store owner of Fukuya why the mentaiko is a local specialty of Hakata|publisher=dailyportalz|date=2 April 2018}}</ref>
<ref name="JACAR">{{cite web|url=https://www.jacar.go.jp/english/newsletter/newsletter_019e/newsletter_019e.html|title=Mentaiko and the Japanese People|publisher=JACAR Newsletter|date=4 February 2016|archiveurl=https://web.archive.org/web/20171014132909/https://www.jacar.go.jp/english/newsletter/newsletter_019e/newsletter_019e.html|archivedate=14 October 2017|accessdate=14 October 2017|author=}}</ref>
<ref name="Lotte Hotel Magazine">{{cite web|url=https://www.lottehotelmagazine.com/en/food_style_detail?no=475|title=Busan, the City of Pollock Roe|publisher=Lotte Hotel Magazine|date=|archiveurl=https://web.archive.org/web/20220524192055/https://www.lottehotelmagazine.com/en/food_style_detail?no=475|archivedate=24 May 2022|accessdate=24 May 2022|author=}}</ref><ref name="japan-guide.com">{{cite web|url=https://www.japan-guide.com/e/e4811.html|title=Fukuoka Food Guide|publisher=japan-guide.com|date=|archiveurl=https://web.archive.org/web/20220524191655/https://www.japan-guide.com/e/e4811.html|archivedate=24 May 2022|accessdate=24 May 2022|author=}}</ref><ref name="Plum">{{cite book|url=https://books.google.com/books?id=zMaDCgAAQBAJ&pg=PT131|title=The Simple Secrets to Cooking Everything Better|publisher=Plum|isbn=9781743547618|date=27 October 2015|archiveurl=https://web.archive.org/web/20220524183132/https://books.google.co.kr/books?id=zMaDCgAAQBAJ&pg=PT131&redir_esc=y|archivedate=24 May 2022|accessdate=24 May 2022|author=Preston Matt}}</ref><ref name="Sudachi Recipes">{{cite web|url=https://sudachirecipes.com/mentaiko-pasta-recipe/|title=Japanese Mentaiko Pasta (Cod Roe Spaghetti)|publisher=Sudachi Recipes|date=28 July 2021|archiveurl=https://web.archive.org/web/20220524193324/https://sudachirecipes.com/mentaiko-pasta-recipe/|archivedate=24 May 2022|accessdate=24 May 2022|author=Yuto Omura}}</ref><ref name="Sffood.net">{{cite web|url=http://www.sffood.net/mentaiko-spaghetti-recipe/|title=Mentaiko Spaghetti Recipe (明太子)|publisher=Sffood.net|date=18 September 2014|archiveurl=https://web.archive.org/web/20220524183958/http://www.sffood.net/mentaiko-spaghetti-recipe/|archivedate=24 May 2022|accessdate=24 May 2022|url-status=usurped|author=Grace Keh}}</ref> {{nihongo|Toshio Kawahara|[川原 俊夫](/source/%3Aja%3A%E5%B7%9D%E5%8E%9F%E4%BF%8A%E5%A4%AB)|''Kawahara Toshio''}}, who was born in the city of [Busan](/source/Busan), Korea during the [Japanese occupation](/source/Korea_under_Japanese_rule), founded the oldest mentaiko company in Japan called "Aji no Mentaiko Fukuya" ([:ja:ふくや](/source/%3Aja%3A%E3%81%B5%E3%81%8F%E3%82%84)) after [World War II](/source/World_War_II). He made several modifications to myeongnan-[jeot](/source/Jeotgal) to adapt to Japanese tastes and introduced it to Japan as "Karashi mentaiko" ([:ja:辛子明太子](/source/%3Aja%3A%E8%BE%9B%E5%AD%90%E6%98%8E%E5%A4%AA%E5%AD%90)), its popular name is "mentaiko". The milder, less spicy version is called ''[tarako](/source/Tarako_(food))'' ({{lang|ja|鱈子}}) in Japan.<ref name="dailyportalz"/>

== Consumption ==
{{Infobox food
| name             = Myeongnan-jeot
| image            = Myeongnanjeot (pollock roe) 4.jpg
| caption          = 
| alternate_name   = ''Myeongnan''<br />''Myeongnan-jeot''<br />''Tarako''<br />''Mentaiko''<br />''Ikra mintaya''
| country          = [Korea](/source/Korea)
| region           = 
| national_cuisine = [Korean cuisine](/source/Korean_cuisine)<br />[Japanese cuisine](/source/Japanese_cuisine)<br />[Russian cuisine](/source/Russian_cuisine)
| creator          = 
| year             = 
| mintime          = 
| maxtime          = 
| type             = ''[Jeotgal](/source/Jeotgal)''
| course           = ''[Banchan](/source/Banchan)''
| served           = 
| main_ingredient  = [Roe](/source/Roe) of [Alaska pollock](/source/Alaska_pollock)
| minor_ingredient = 
| variations       = 
| serving_size     = 100 g
| calories         = 
| protein          = 
| fat              = 
| carbohydrate     = 
| glycemic_index   = 
| similar_dish     = 
| other            = 
}}
{{Infobox Chinese
| title     = Salted Alaska pollock roe
| float     = <!-- left|right|none  (Default float position is right) -->
| collapse  = <!-- yes|no   -->
| pic       = <!-- image -->
| piccap    = <!-- image caption -->
| hangul    = 명란젓
| hanja     = 明卵젓
| rr        = myeongnanjeot
| mr        = myŏngnanjŏt
| lk        = Alaska pollock roe ''[jeotgal](/source/jeotgal)''
| kanji     = 鱈子/（辛子）明太子
| kana      = たらこ/（からし）めんたいこ
| revhep    = tarako / (karashi-)mentaiko
| rus       = икра минтая
| rusr      = ikra mintaya
}}

=== Korea ===
{{See also|Alaska pollock as food#Korea}}
Traditionally, ''myeongnan-jeot'' was made before [''dongji''](/source/Dongzhi_(solar_term)) (winter solstice). Intact skeins of [Alaska pollock](/source/Alaska_pollock) roe are washed carefully with [salt water](/source/Saline_water), then [salted](/source/Salting_(food)) in a [sokuri](/source/sokuri) (bamboo basket). The ratio of salt to roe ranges from less than 5:100 to more than 15:100. After 2–3 days, salted and drained roe is marinated for at least a day with fine [gochutgaru](/source/Chili_powder) (chilli powder) and finely minced [garlic](/source/garlic). ''myeongnan-jeot'' is usually served with sesame seeds or some drops of [sesame oil](/source/sesame_oil).

''Myeongnan-jeot'', whether raw, dried, and/or cooked, is a common [banchan](/source/banchan) (side dish) and [anju](/source/Anju_(food)) (food served with alcoholic beverages). It is also used in a variety of dishes, such as ''[gyeran-jjim](/source/gyeran-jjim)'' (steamed egg), ''[bokkeum-bap](/source/bokkeum-bap)'' (fried rice), and recently in [Korean-style Italian](/source/Fusion_cuisine) pasta dishes.

''Myeongnan-jeot'' is a specialty of [South Hamgyong Province](/source/South_Hamgyong_Province) of North Korea, and [Gangwon Province](/source/Gangwon_Province%2C_South_Korea) and [Busan](/source/Busan) of South Korea.

<gallery>
File:Myeongnanjeot (pollock roe) in a market.jpg|''[Myeongnan-jeot](/source/Myeongnan-jeot)'' sold in a market
File:Vacuum-packed myeongnanjeot (pollock roe).jpg|Vacuum-packed ''myeongnan-jeot''
File:Myeongnanjeot (pollock roe).jpg|Heavily seasoned ''myeongnan-jeot''
File:Myeongnan-jeot-muchim.jpg|''Myeongnan-jeot-[muchim](/source/muchim)'' (salted pollock roe salad)
File:Myeongnan-jeot-gyeran-mari.jpg|''Myeongnan-jeot-[gyeran-mari](/source/gyeran-mari)'' (rolled omelette with salted pollock roe)
File:Myeongnanjeot (pollock roe) in jjigae.jpg|''Myeongnnan-jeot'' in ''[jjigae](/source/jjigae)'' (stew)
File:Myeongnanjeot pizza (pollock roe).jpg|''Myeongnan-jeot'' [pizza](/source/pizza)
</gallery>

=== Japan===
''Mentaiko'', adapted from Korean ''myeongnan-jeot'',<ref name="JACAR" /><ref name="Lotte Hotel Magazine" /><ref name="japan-guide.com" /><ref name="Plum" /><ref name="Sudachi Recipes" /><ref name="Sffood.net" /> hence the name mentai (derived from the Korean ''myeongtae'', 명태, 明太, meaning pollack) + ko (Korean 알, 子, meaning baby/roe), is common in Japan. It is made in a variety of flavors and colors and is available at airports and main train stations. It is usually eaten with [onigiri](/source/onigiri), but is also enjoyed by itself with [sake](/source/sake). A common variety is {{nihongo|spicy mentaiko|[辛子明太子](/source/%3Aja%3A%E8%BE%9B%E5%AD%90%E6%98%8E%E5%A4%AA%E5%AD%90)|karashi mentaiko}}. It is a product of the [Hakata](/source/Hakata-ku%2C_Fukuoka) [ward](/source/wards_of_Japan) of [Fukuoka City](/source/Fukuoka_City). Milder version is called ''tarako'' ({{lang|ja|鱈子}}),

Recently in Japan, mentaiko pasta has become common. Mentaiko is mixed with butter or mayonnaise and used as a sauce for spaghetti.  Thin strips of [nori](/source/nori) (海苔) and [shiso](/source/shiso) leaves are often sprinkled on top.

Pollack roe is dipped in a seasoning liquid. This method was invented in the grocery store "''Fukuya(ふくや)''" and became common in Japan.<ref>{{Cite web |last=産経新聞 |date=2016-10-05 |title=【九州の礎を築いた群像】辛子めんたいこ編（２）誕生 |url=https://www.sankei.com/article/20161005-E5F2H2RITJKJZBLSN2GWUBBRVA/ |access-date=2025-03-03 |website=産経新聞：産経ニュース |language=ja}}</ref><ref>{{Cite web |title=Mentaiko for sale - Hakata Nakasu Aji no Mentaiko Fukuya |url=https://www.fukuya.com/en/?srsltid=AfmBOorb8sbjWxTdoJrqHDVSkT_coimAyK8KfGLfOBlNVY0vz8L25lAn |access-date=2025-03-03 |website=味の明太子ふくや |language=ja}}</ref>

Mentaiko was nominated as Japan's number one side dish in the Japanese weekly magazine, ''[Shūkan Bunshun](/source/Sh%C5%ABkan_Bunshun)''.<ref>{{cite web|url=http://m.jpnews.kr/a.html?uid=9808|title=일본인 좋아하는 밥반찬에 한국의 그것?|publisher=JPNews|date=6 May 2011|archiveurl=https://web.archive.org/web/20111122023626/http://jpnews.kr/sub_read.html?uid=9808|archivedate=22 November 2011|accessdate=19 November 2016|author=Ahn Min-jeong}}</ref>

Tarako is served in a number of ways: plain (usually for breakfast),<ref name="ashkenazi">{{cite book|url=https://books.google.com/books?id=Ley_r5VldNUC&q=tarako+roe&pg=PA58|title=Food Culture in Japan|pages=58–9|first=Michael|last=Ashkenazi|author2=Jacob, Jeanne|publisher=Greenwood Publishing Group|date=2003|isbn=0-313-32438-7|archiveurl=https://web.archive.org/web/20220524185251/https://books.google.co.kr/books?id=Ley_r5VldNUC&q=tarako+roe&pg=PA58&redir_esc=y#v=snippet&q=tarako%20roe&f=false|archivedate=24 May 2022|accessdate=24 May 2022}}</ref> as a filling for ''[onigiri](/source/onigiri)'', and as a [pasta](/source/pasta) sauce (usually with ''[nori](/source/nori)''). Traditionally, tarako was dyed bright red, but recent concerns about the safety of [food coloring](/source/food_coloring) have all but eliminated that custom.<ref name="ashkenazi" /> In [Kyūshū](/source/Ky%C5%ABsh%C5%AB), tarako is commonly served with red [chili pepper](/source/chili_pepper) flakes.

<gallery>
File:Tarako.jpg|''Tarako''
File:Mentaiko.jpg|''Mentaiko''
File:Baked mentaiko by ayustety in Marunouchi, Tokyo.jpg|Baked ''mentaiko'' 
File:Mentaiko Chazuke (15442101167).jpg|''Mentaiko-[chazuke](/source/chazuke)''
File:Mentai-don.jpg|''Mentaiko'' over rice, with [nori](/source/nori) strips
File:Tarako_spaghetti.jpg|''Tarako'' spaghetti
</gallery>

=== Russia ===
In [Russia](/source/Russia), pollock roe is consumed as a sandwich spread. The product, resembling liquid paste due to the small size of eggs and oil added, is sold as [canned food](/source/canned_food).

As mentioned above, in Russian, the word for pollock roe is the same as for the [caviar](/source/caviar): "''ikra''". The same goes to a dish, known to the French as "''caviar d'aubergine''": "кабачковая икра", although it's a spread made of eggplants.

To make the pollock roe taste in a caviar-like way, one should make a ''[butterbrot](/source/butterbrot)'' first e.g. to apply [butter](/source/butter) to the bread before adding the canned pollock roe. This will smoothen the excessive saltiness of the canned roe.

<gallery>
File:Бутерброд_с_икрой_минтая_2.jpg|An [open sandwich](/source/open_sandwich) with canned roe 
File:Alaska pollock roe Russia.jpg|A piece of similar bread with less roe used since ''Ikra mintaya'' (canned roe) [is rather salty](/source/Canning).<ref>{{cite book|isbn=9785765435588 |language=en |pages=124 |publisher=ОЛМА Медиа Групп |title=Новейшая энциклопедия здорового питания |url=https://books.google.com/books?id=CISd3wUdmvUC}}<!-- auto-translated from Russian by Module:CS1 translator --></ref>
</gallery>

== See also ==
{{Portal|Food|South Korea|Japan}}
* [Alaska pollock as food](/source/Alaska_pollock_as_food)
* [Jeotgal](/source/Jeotgal)
* [Masago](/source/Masago)
* [Tobiko](/source/Tobiko)
* [Taramasalata](/source/Taramasalata)

== Explanatory notes ==
{{notelist}}

== References ==
{{Reflist|2|refs=
{{void|<ref name="bledsoe&rasco2020">{{cite book |last1=Bledsoe |first1=Gleyn |author1-link=<!--Gleyn Bledsoe --> |last2=Rasco |first2=Barbara |author2-link=<!--Barbara Rasco --> |editor1-last=Hui |editor1-first=Yiu H. |editor1-link=<!-- Yiu H. Hui (8 August 1940–4 January 2015)--> |title=Handbook of Food Science, Technology, and Engineering |date=2006 |publisher=CRC Press |isbn=978-0-8493-9849-0 |page=161-12 |chapter-url=https://books.google.com/books?id=rTjysvUxB8wC&pg=PA218 |access-date=11 March 2020 |language=en |chapter=Caviar and Fish Roe}}</ref>}}

<ref name="sugimoto2005">{{cite book|last=Sugimoto |first=Tsutomu|author-link=:ja:杉本つとむ |title=Gogenkai |script-title=ja:語源海 |publisher=Tokyo Shoseki<!--東京書籍--> |year=2005 |url=https://books.google.com/books?id=9ZkPAAAAYAAJ&q=明太子 |page=288 |isbn=4487797438<!--, 9784487797431-->|language=ja}}</ref>

<ref name="koizumi2002">{{cite book|last=Koizumi |first=Takeo |author-link=:ja:小泉武夫 |title=Shoku to nihonjin no chie |script-title=ja:食と日本人の知恵 |publisher=Iwanami Shoten |year=2002 |url=https://books.google.com/books?id=iPEwAQAAIAAJ&q=マダラの卵巣 |pages=401, 662 |isbn=<!--4006030525, -->9784006030520 |language=ja}}</ref>

<ref name="mouritsen&styrbaek2023">{{Cite book|last1=Mouritsen |first1=Ole G. |author1-link=:da:Ole G. Mouritsen |last2=Styrbæk |first2=Klavs |author2-link=<!--Klavs Styrbæk--> |title=Rogn: Meget mere end rogn |location= |publisher=Gyldendal A/S |date=2023 |url=https://books.google.com/books?id=jKLbEAAAQBAJ&pg=PT243 |page= |isbn=<!--870239202X, -->9788702392029 |quote='''''karashi-mentaiko''''' (''mentaiko'') - krydret variant af ''tarako'', som er saltet torskerogn.. med.. japansk chili (''togarashi'') ['''''karashi-mentaiko''''' (''mentaiko'') -  spicy variant of ''tarako'', which is salted cod roe...with.. Japanese chili (''togarashi'').]}}</ref>

<ref name="oecd-dict-caviar-subst">{{cite encyclopedia|author=OECD: Organisation for Economic Co-operation and Development |author-link=OECD |entry=Caviar substitutes |title=Multilingual Dictionary of Fish and Fish Products |location= |publisher=John Wiley & Sons |year=2009 |entry-url=https://books.google.com/books?id=HhxT9V5CQM4C&pg=PA39 |page=39 |isbn=<!--1444319426, -->9781444319422}}</ref>

<ref name="uchida&watanobe2008">{{Cite book|last1=Uchida |first1=Hirotsugu |author1-link=<!-- 内田洋嗣--> |last2=Watanobe |first2=Masamichi  |author2-link=<!--渡野邉雅道--> |chapter=Walleye pollack (''Suketoudara'') fishery management in the Hiyama region of Hokkaido, Japan |editor1-last=Townsend |editor1-first=R.  |editor1-link=<!--Ralph Edwin Townsend--> |editor2-last=Shotton |editor2-first=R. |editor2-link=<!--Ross Shotton-->|editor3-last=Uchida  |editor3-first=H. |editor3-link=<!--Hirotsugu Uchida 内田洋嗣--> |title=Case Studies in Fisheries Self-governance |location= |publisher=Food & Agriculture Org. |date=2008 |chapter-url=https://books.google.com/books?id=6N6bcOE5uVsC&pg=PA163|page=163<!--163–174--> |isbn=<!--9251058970, -->9789251058978}}</ref>
}}

== External links ==
* {{Commons category-inline|Pollock roe}}

{{Korean food and drink}}
{{Japanese food and drink}}
{{Jeotgal}}
{{Roe}}
{{Fishing industry topics}}

Category:Japanese seafood
Category:Jeotgal
Category:Korean cuisine
Category:Roe
Category:Korean seafood
Category:Russian fish dishes

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Adapted from the Wikipedia article [Pollock roe](https://en.wikipedia.org/wiki/Pollock_roe) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Pollock_roe?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.