Cod Sperm

Cod Sperm

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@Haneulle_30 so it doesnt have to be cod's. right?

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Cooking With Cod Sperm Is Surprisingly Simple

by

Madeline Muzzi @MadelineMuzzi

Feb 24, 2017, 4:02pm EST

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Cooking With Cod Sperm Is Surprisingly Simple

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Every sustainably minded meat eater’s dream is to be able to consume the entire animal: The nose to tail movement — or in this case, nose to fin — is all about not wasting a thing. When it come to eating animals, this can mean indulging in some, shall we say, less Instagram-friendly cuts. In this week’s episode of Fresh Catch , Eater’s live seafood explainer series, Adam Gerringer-Dunn of Greenpoint Fish & Lobster Co . explains how to prep and enjoy cod milt, also known as shirako , also known as the sperm sacs of an adult cod.
Milt isn’t commonly served in the U.S., but it’s widely eaten in Japan. The best way to find milt in the U.S. is to work with a local fishmonger. Even though it can be a difficult ingredient to track down, it’s not difficult to prepare. Gerringer-Dunn served the milt two ways: Pan-fried in butter with a little hot sauce, and in a more traditional steamed dish with dashi and roe. Once it’s cooked, the resulting dish isn’t fishy at all. It’s mild and custardy, and pairs well with bolder flavors.
To see this process in action, check out the video above. For more lessons in seafood, head to Eater’s Facebook page Thursdays at 11 a.m. to catch new episodes of Fresh Catch . Each week Geringer-Dunn will walk live viewers through preparation of a sustainable fish, mollusk, crustacean, or bivalve.
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Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it.
I've also included some of my personal travel eating tips and answered some of your top questions... like "Mark, how do you make money to travel?".
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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.
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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 !
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Nice food blog. Thanks for the info.
nice seafood blog . amazing to see people lined up for their turn . real sea food
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
Got Ass
Bus Ass
Sperm Whale

Cod Sperm

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