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Frisky Cod Help Redefine the Word "Delicacy"
When daddy cod loves mommy cod very much, the result is usually lots of really tiny baby cod eggs. Yay! But sometimes, when a chef is involved, the result is called “cod milt,” and it’s apparently delicious.
New York magazine is all over the cod spooge phenomenon, describing the dish as looking like a “cluster-bomb explosion in bocconcini factory.”You can find cod milt on the menu of Brooklyn’s Zenkichi restaurant, where the “creamy and custardlike” dish is billed as shirako and either served with seaweed in a tangy ponzu sauce or cooked to an uni-like consistency as tempura with bonito broth.
Attention Brooklynite foodies: You’ve long claimed that you’ll eat anything, as long as it’s delicious. You now have a stellar opportunity to put your money where your mouth is. Or your mouth where a lady cod should be. Or whatever. Pucker up!
Posted by | Thursday, December 21, 2006 at 10:29am | 3 comments
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I've had cod milt before, at a fantastic restaurant in Orange County, Ca. The description of it is something of a legend among old Chowhounders (as described by Melanie Wong):
http://www.chowhound.com/topics/52742...
Several times I asked what was in the small glass bowl in the case and got only a laugh. Finally he explained that this was shirako (cod milt), but still seemed hesitant to serve it to us until I pressed. We were offered a small sample on the house. A first for us, he said he sees this a couple times a year, only in winter. He first blanched a couple pieces in a little bit of boiling hot water tapped from the tea station, then added a light sauce topped with grated ginger and chopped scallions. The curlicued sperm sacs had a soft creamy texture that reminded Jen of oysters and me of undercooked sweetbreads with an earthy/salty aroma and flavor that we recognized but were too polite to identify. A shooter of sake was the perfect chaser.
Not sure if any one is out there as seems to be an old thread. Anyway, i caught myself a cod yesterday and it contained co milt. suggestions please what to do with it would be great
Forageruk -- I suggest you pose the question in the home cooking board: http://www.chowhound.com/boards/31