Cod Sperm
🔞 ALL INFORMATION CLICK HERE 👈🏻👈🏻👈🏻
Cod Sperm
Resources
Donate
Contact
Affiliate disclaimer
Social
YouTube
I was on my way out of the Tsukiji Fish Market, heading back to the metro station, when I heard the “ woosh ” of two flame torches.
A few seconds later, I had made the impulse decision that I had to eat whatever he was cooking.
And since I travel to eat, there was no way I was going to miss this scallop seafood medley, mixed up in a shell and flame torched to perfection when I was Tokyo .
It wasn’t a big line, just a few people waiting their turn, but I also noticed that there were quite a few local Japanese waiting to grab one of these seafood treats as well – and even the Japanese people that bought one, were snapping photos of it with their phones.
About 5 minutes later, I had a dangerously hot scallop shell filled with a medley of items from the sea in the palm of my hand… and in fact it was so hot from the flame throwers, I had to lay it down on a styrofoam box on the sidewalk to start eating.
On a side note, as well as selling his scallop seafood creation, this Japanese street food vendor was also selling a pile of fresh crab… I wish he would have been cooking that up too!
The basic recipe for this impressive seafood street food delicacy began with a giant scallop, which he took a pair of scissor to and cut it up into a few chunks.
He then added in a couple of oysters, some uni (sea urchin), a finally a blob of “ white brain looking thing” …which I of course, had no idea what it was until after eating it and researching it when I got back to my hotel ( hint … it might be in the title of this post).
A little squirt of sauce, maybe soy sauce, and he then grabbed the essential flame throwers.
It really only took about 20 seconds or so to cook using those high powered flame throwers.
He first torched the bottom of the shells, the juicy seafood liquid boiling in milliseconds, and then shot the flame directly onto the top of the sea urchin to give it a quick toasted char.
While he was cooking, I experienced an unexplainable food high – kind of like I wasn’t even unaware of my surroundings for those few moments.
To my pure amazement and food delight, my shell of Tsukiji fresh seafood was ready to be eaten!
He handed it to me on a small paper plate.
And I handed him my 800 JPY ($7.81) with joy.
Like so much of the marvelous food in Japan , this scallop seafood medley was so beautiful to look at. The seafood was singed with bits of char on the outside, but it looked so incredibly juicy.
The meat was incredibly sweet, and flaky like crab. It was insanely good.
Then the uni (sea urchin), which I had just had a big portion of an hour before, while eating at Nakaya restaurant (more on this later), was also wonderful.
Then I ate an oyster, which was equally as good as everything else.
This was something I had never tried before… and to me it sort of looked like a chicken intestines looking thing.
It was very goopy , and actually tasted a lot like runny cream cheese . Not bad at all.
I finished off the shell of seafood delight, and it was as beautiful tasting as it had looked.
Straight from the Tsukiji fish market, the seafood was all extremely fresh, and so pure tasting. Even with little seasoning, just a squirt of some seasoning, the quality and freshness of the seafood is what shined through.
When I got back to my hotel, we did a little research to see what the white intestines actually were.
It didn’t take longer than a few seconds to discover it was a cherished Japanese delicacy known as shirako … or cod sperm! Yum!
(Or watch on YouTube here: http://youtu.be/BHFYi88AgNE )
Anyway, this awesome scallop seafood dish on the outside of Tsukiji fish market was amazing, and everything I had hoped for.
The seafood was fresh and sweet, and I would even gladly eat some more cod sperm !
Save my name, email, and website in this browser for the next time I comment.
Nice work. Big thumb up for this blog post.
Hi, I really enjoyed reading your food blog! I’m going back to Tokyo in laye August and would really love to try and find this amazing seafood treat! Is there any chance you can possibly remember a rough location so I can try and hunt it down?
Hey Brett, great to hear from you, glad you’ll be going to Tokyo soon. It’s located right in-between the main fish market and the outer market, towards the Tsukiji market visitor tourist center. From the main road, turn on 4 Chome−16−2 and just walk for about 3 minutes and it will be on your left side.
I ate shirako on my visit to Sado Island. Earlier in the day I bought a package of dried fish. When I asked what kind of fish it was she replied, “White fish” “Tara”. Later that evening the waiter brought Tara fish and part of Tara fish. When I asked, what part? The electronic translator said testicles.
Haha, thank you for sharing. Eating is always a fun adventure.
When I asked what that brain looking thing was, the reply was, “part of tara fish”. Then I asked, “what part”? She used her translator machine that stated testicles. I like shirako better that mentaiko.
Haha, thanks for sharing Melissa, shirako does sound the best!
Bummer! I was at the fish market less than two weeks ago and didn’t see this vendor. I went to daiwa sushi like a tourist. Makes me so jealous. Btw, I love your videos. I’m a traveling food junkie as well. Japan was my 26ths country. And can’t wait to hit the road again.
Hey Vivian, oh cool, glad you just went here too! How was Daiwa Sushi?
Daiwa Sushi was okay. The uni and salmon roe was very fresh, but the fatty tuna was very chewy/sinew. For the price, $35 prix fix meal, I think better sushi can be had elsewhere in Tokyo. They charged restaurant prices for street vendor ambiance. And of course, stomach space. I dislike filling my belly on food that is not the best that is out there. It’s a lost opportunity for better food around the corner.
i read your other blog about Japan and have to agree with you, the food level of department store (isetan, takashimaya, mitsukoshi) will make any food lover’s head spin. Really hope to go back soon!
Hey Vivian, cool, thanks for sharing. I agree with you about filling you belly with the best that’s out there – and that especially holds true for Tokyo when you want to maximize quality and amount for the price!
What does " cod sperm " mean? - Question about English (US) | HiNative
Have You Ever Wondered How Cod Sperm Tastes? (I Never Did, Until I Tried...
The Nasty Bits: Cod Milt Recipe | Serious Eats
Shirako: cod sperm is a delicacy in Japan
Cooking With Cod Sperm Is Surprisingly Simple - Eater
Published: December 29, 2009
Last Updated: April 16, 2019
Ingredients
1 ounce cod milt
1/2 cup dashi
2 teaspoons soy sauce
1 teaspoon mirin
a few sections of dried wakame seaweed
a small pinch of green onion, thinly sliced
The Nasty Bits: Lamb Tripe Stew
Tacos de Buche (Pork Stomach Tacos)
Foie Gras Torchon
Mang Tomas (Filipino Pork Liver Sauce)
Sous Vide Tacos de Lengua
View All Offal Recipes
This Recipe Appears In
Seriously Asian: How to Take a Fat Hiatus
Chichi Wang
Columnist
Profile
Contact
Tags
cod milt
fish semen
fish sperm
kiku
offal
shirako
tachi
the nasty bits
Recipes and stories for everything but the oink.
Cod milt. Looks like brains, but it's fish sperm. [ Photographs: Chichi Wang ]
Air travel is a great time to practice the fine art of conversation. Some of the more interesting chats I can remember have taken place with strangers on a plane. In an era in which technology presents ample means to avoid face-to-face interaction, planes thousands of feet up in the air may be one of the last refuges from cell phones and online chatting. On my recent flight home there was just one other person sitting in my row, an elderly lady who smiled encouragingly at me over the scarf she'd been knitting. Twenty minutes later, we were halfway through my portfolio of Nasty Bits pictures.
"Those are pigs' tails," I told her, scrolling down the page. "Some of my favorite bits."
"And what's that, dear?" she asked, pointing to a milky white mass—twisted, spiraling, with pink veins laced throughout.
I stopped clicking on the pictures. "Oh, that? Well, that's cod milt," I replied somewhat reluctantly.
"What's milt?" she asked. Just as I expected. Milt is a word that few outside of the high-scoring Scrabble community would know.
"It's um, sperm," I said, coughing a bit on the second word.
"What was that?" she said, cocking her left ear toward me.
"Sperm," I repeated, slightly more loudly, drawing raised eyebrows from the man sitting across the aisle. "Fish sperm. It's really very delicious, like.....pork brains."
Brains? Sperm? That's when a friendly conversation turns a corner.
It took me a few minutes to disarm her sensibilities about eating fish sperm, after which the lady grew curious about its culinary attributes. How do you describe the texture of milt to someone who hasn't tried brains?
Sacs of cod milt are most accurately likened to pork brains, yet with a lighter, finer texture. Steamed, milt is as soft as an egg custard; pan- or deep-fried, the surface crisps up while the interior remains soft and creamy. The taste of milt is subtle; there's a slight sweetness and just the faintest hint of its oceanic roots.
The Japanese call it shirako, kiku, or tachi. Harvested from fish such as cod, anglerfish, monkfish, and sometimes fugu, most types of the seminal fluid are in season during winter. If you're fortunate enough to find it at your Japanese market, consider trying one of these preparations.
Steaming captures the sweetness of milt. I steamed a section of the milt in a broth of dashi, mirin, and soy sauce. A few strands of softened wakame completed the bowl; for additions to the soup, try a few sections of simmered daikon or lightly sautéed shitake mushrooms. Steamed over low heat, the surface of the milt turns completely opaque while its ridges tighten and become more defined. Alternatively, try steaming sections of the milt as an addition to chawan mushi .
Treat milt like a nice piece of calf's liver. Heat a cast iron until it's smoking hot; then salt and lightly dredge the milt in flour. Pan-fry the milt for one minute on each side, until the surface is crisp and golden brown. Serve with rice and a wedge of lemon.
Combine the dashi, soy sauce, and mirin. Divide the liquid in two 3 to 4 ounce bowls or ramekins.
Divide the cod milt into two sections. Place each section in the bowls with the dashi mixture. Add the wakame seaweed, garnishing with the green onions if desired.
Preheat a bamboo steamer or steamer insert over medium heat. Cover the bowls with small individual lids or saran wrap. Place the bowls inside the steamer. Steam for five to seven minutes over low heat, until the surface turns completely opaque and the ridges of the milt tighten and become more defined. Serve immediately.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy .
I'm a really good eater and a decent cook. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard.
When I'm not reading, eating, or writing, I try to balance out my life with non-sedentary activities, such as swimming, uh, and walking to restaurants.....
Just made Miso glaze pan seared fresh caucht chinook heart, liver and milt served over basket steamed sticky rice. Another 1st for me. I like liver and heart, but never had fish liver or heart. First run for milt. Glaze was somewhat inspired from this recipe. Thank you for sharing
I get the feeling this was a fish part that was eaten long before anyone knew what it was.
I hope you see this buried in this long list. Any idea if milt freezes well? I’ve got quite a bit and won’t be able to eat it all in the next few days.
I’m Korean, and we usually put that, fish milt, in hot fish soup kinda things and usually, they are nice. In fact, I didn’t know it was fish milt before reading this, though I knew it comes from “inside” of a fish.
This piece of cod insides are worth a lot (i know this cuz we process cod milt). My girlfriend cook this every cod season and its not that bad at all.
I had it steamed and can’t say I enjoyed it. Tasted too much like smelly tofu (which I don’t enjoy either). I’d try it fried next time.
Googled it… I’ve had it ! Salted ( Brine ) and bottled…Yummy too !
Very Interesting ! New to me.. I’ve seen people flinch over Cod tongues and cheeks… yummy !
Let me understand this….milt is disgusting……………..but liquid from a cows tit is……………….what??
This is one of my favorite Japanese dishes. I’ve had steamed and grilled. Both delicious.
NW Cajun, you are delightful. That is all.
@NWcajun – next time, take a video camera so we can all enjoy your quest!
Went to H Mart, the largest Asian market in the area. Had some language issues, I’d say Milt, he’d say meat?, I’d say milt….. Finally I showed the picture from your post on my phone. Then a woman pointed to her head and said brain? I said no and pointed to my… well you can imagine how things sort of fell off from there. My wife certainly enjoyed the show, so it was not a complete waste, but we left miltless. This has now become a mission, I will not be denied!
I love this stuff but never really knew what it was until now, thanks to you (and alexandsnakes). Pan-fried and deep-fried preparations look amazing !
I am looking at this as a fish veterinarian, but still – this is making me sad from high school biology or earlier. These are not simply “sperm sacs” or “tissue expelled with sperm.” Fish don’t have much of an epididymus, which I think was what someone was calling a vas deferens above (the epididymus stores mature sperm in us, the vas deferens connects that to the urethra). These are actually testes, just like rocky mountain oysters or what might be between your legs for about half the human population on earth. Fish are seasonally reproductive. Much of the year, and depending on how many offspring you make at a time, these are atrophied and shrunken. That teste pictured is ready to make the thousands upon thousands of little cod possible from the thousands upon thousands of wee bitty eggs female cod produce. They do practice external fertilisation (as do most species on the planet) but they don’t use packets of sperm like a cephalopod or salamander, they simply broadcast it in the water where they females are broadcasting eggs. This is how we do AI in fish – squeeze to get sperm, squeeze to get eggs, mix in a clean bucket. Also, you can totally use trout and salmon during the breeding season as waterguns, of a sort.
Want to comment? Sign In or Register
Online Private Server
Girls Pee Voyeur Toilet
24 Private Video
Hardcore Gangbang Porn Video Tube
Sex While She Sleeps
