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Fish and seafood from Korea
Myeongnan-jeot is Alaska pollock roe salted, seasoned and ripened cold. One 2003 study made a low-salt version with about 8 % salt. In a separate 1996 study, plain low-salt roe kept only about two weeks at 10 °C.
| Alaska pollock roe sacs | [lee2003] |
| Salt | Applied as a brine; one low-salt method brings the roe to 8 % salt[lee2003] |
| Seasoning | The studies describe the roe as seasoned but do not list the seasoning[lee2003] |
Total time across the recorded steps: 15 days
What changes: Starting material: Alaska pollock roe
Output: pollock roe.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Myeongnan-jeot is Alaska pollock roe salted, seasoned and ripened cold. One 2003 study made a low-salt version with about 8 % salt. In a separate 1996 study, plain low-salt roe kept only about two weeks at 10 °C. Made in 4 steps over 15 days. The longest step, ripen cold, takes 15 days (The effects of food additives on the shelf-li…) and runs at 10 °C (The effects of food additives on the shelf-li…). Salt is 8 % (Changes in physicochemical quality during the…).
| Main step | 15 daysMeasured[kim1996] | Ripen cold |
|---|---|---|
| Temperature | 10 °CReported[kim1996] | Ripen cold |
| Salt | 8 %Reported[lee2003] | Salt the roe in brine |
A 2003 study calls traditional Korean jeotgal too salty. The low-salt myeongnan-jeot it tested had 8 % salt. A separate 1996 study found that plain low-salt roe kept only about two weeks at 10 °C.
In a 1996 study, the estimated shelf life of plain low-salt myeongnan-jeot ripened at 10 °C was about 14 days. Enterobacteriaceae and Staphylococcus have been detected in salted pollock roe.
Hazards the sources name: Enterobacteriaceae and Staphylococcus, detected in salted pollock roe.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture (Seo Hye-gyeong, written 1995, revised 2023) says people began to eat pollock roe once large pollock catches began, and that pollock was the leading fishery by catch in late Joseon. It says myeongnan-jeot first appears in writing in Oju yeonmun jangjeon sango and that its method is recorded in Siuijeonseo, which it dates to the late 1800s.
