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Food & Lifestyle
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Milt: The Controversial Seafood Delicacy You've Probably Never Heard Of
In the world of culinary oddities, milt, the seminal fluid of male fish, holds a special place. Considered a delicacy in cultures from Japan to Sicily, this creamy, rich ingredient challenges palates and proves that one person's taboo is another's treasured dish.
When we think of seafood delicacies, our minds often jump to oysters, caviar, or uni. But what if I told you that one of the most prized ingredients in certain cuisines is something far more surprising: fish semen? Known as milt, this unique foodstuff challenges culinary boundaries and offers a fascinating glimpse into how different cultures define luxury.
What Exactly is Milt?
Simply put, milt is the seminal fluid of male fish. It is the anatomical equivalent of roe, which is the mass of eggs in a female fish. Milt is typically found in sacs, and its appearance is usually white, soft, and smooth. While the idea might provoke a visceral reaction in many Western diners, in various parts of the world, it is celebrated for its delicate, creamy texture and subtly rich flavor.
A Taste Around the World
Milt isn't a niche ingredient confined to one corner of the globe. Its consumption spans several cultures, each with its own unique preparation.
Japan (Shirako): Perhaps the most famous preparation of milt is Japanese shirako (白子), which translates to “white children.” Harvested from cod (tara), anglerfish (ankō), and pufferfish (fugu), shirako is a prized winter delicacy. It can be served raw with ponzu sauce and scallions, steamed in a savory egg custard (chawanmushi), grilled, or even deep-fried as tempura. Its flavor is described as subtly sweet and briny, with a texture that melts in your mouth like a fine custard or panna cotta.
Italy (Lattume): In Sicily, the milt of tuna and swordfish, known as lattume, is a traditional ingredient. It is often boiled, sliced, and used as a topping for pasta or salads. It can also be cured like bottarga (cured roe) or fried in olive oil and served as a main course. Its taste is richer and more distinctly oceanic than that of shirako.
Russia and Eastern Europe (Moloka): In Russia, the milt from herring is known as moloka (молока). It is typically preserved along with the fish itself, often pickled or salted. It's common to find moloka included in cans of “seld,” or pickled herring, where it adds a creamy counterpoint to the firm texture of the fish.
Breaking the Taboo: From 'Weird' to Wonderful
The initial reaction to the concept of eating milt is, for many, one of disbelief or disgust. The social stigma is undeniable, and yet, for those who have tried it, the experience is often surprisingly positive. As many adventurous eaters point out, the aversion is often purely psychological.
Once you get past the initial mental hurdle, it's not so different from eating roe. It’s just the other half of the reproductive equation, and in many ways, it's even creamier and richer. Many compare the texture to sweetbreads, bone marrow, or a very delicate tofu.
In many ways, milt is a perfect example of nose-to-tail—or in this case, fin-to-fin—eating. It’s about utilizing every part of the animal and finding value and flavor in overlooked components. As global palates become more adventurous, foods once considered strange are slowly finding their way into the culinary spotlight. While milt may not appear on your local diner's menu anytime soon, its story is a testament to the incredible diversity of the world's cuisines.