Salted Pollock Roe
Ingredients
- 60 gGray sea salt (fine)
- 3 tbspgochugaru (powdered)
- 3 pcGarlic (very finely minced)
- 1 tspGinger powder
- 1 tbspWhite sugar
- 2 tbspmirin
- 1 tbspSesame oil (for serving)
- 1 tbspSesame seed (toasted)
- 500 gFresh pollock roe sacs (fresh)
Method
Deep red fish roe sacs with a grainy, melt-in-your-mouth texture. A powerful salty kick balanced by the heat of chili and the depth of matured garlic.
- 1
Gently rinse the roe sacs in cold water without piercing the membrane. Pat them dry thoroughly. Roll them in grey sea salt in a non-metallic container. The sacs must be completely covered.
- 2
Place in the fridge for 24 hours. The salt will draw out the water: the texture should become firm to the touch and the color more translucent. Drain any excess liquid.
- 3
In a bowl, mix the gochugaru, finely minced garlic, ginger, and sugar. Add the mirin to bind it. You get a thick, bright red paste that should coat the roe.
- 4
Coat each roe sac with the chili paste. Pack them tightly into a clean jar. Let mature for at least 3 days in the refrigerator so the flavors penetrate to the core.
Frequently asked questions
How do you get this dish right?
- Never pierce the membrane of the sacs while cleaning, or the eggs will scatter.
- If the mixture is too dry after 24h, add a splash of mirin to achieve a paste-like texture.
- Serve with a drizzle of sesame oil and sesame seeds at the last moment to balance the saltiness.
How long does this dish keep?
Stored in an airtight glass jar, it keeps for 2 to 3 weeks in the refrigerator. Can be frozen for longer storage.
