The Origins of Pollock Roe

Myeongnan-jeot is pollock roe that has been salted and fermented. It has long been made on Korea's east coast, where a lot of pollock is caught, and it is one of Korea's best-known jeotgal (salted seafood).

The exact origin of myeongnan-jeot is not known, but since there are records of people catching and eating pollock since the Neolithic era, it is thought to have been made long ago. There is also a record of myeongnan-jeot in the Samguk Sagi: when King Sinmun of Silla took a queen, myeongnan-jeot was offered as a wedding gift.

Because it is made by salting and fermenting pollock roe, myeongnan-jeot was mainly made on the east coast, where pollock is plentiful. It is produced especially in Gangneung, Gangwon Province, and Pohang, North Gyeongsang Province.

With its salty, savory taste, myeongnan-jeot is a favorite of Koreans. People eat it in gimbap, with ramyeon, as a side dish with rice, or as a snack with drinks. It can also be added to hot pots, stews and stir-fries.

Myeongnan-jeot is a nutritious food, rich in protein, fat, vitamins and minerals. In particular, it is rich in DHA and EPA, which support brain development and blood vessel health.

Because it is high in salt, be careful not to eat too much. About 20g a day is right for an adult.

Today people prefer low-sodium pollock roe, so it is not as salty as it used to be.