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Tiny, flavorful, salty, and slightly reminiscent of cured roe, pollock roe has been a favorite of mine since I first became fascinated with Eastern cuisines. Interestingly, pollock roe has been a staple in Japanese and Korean culinary traditions for a long time. Today, with the help of EASYFISH, I’m sharing a quick and approachable recipe that anyone can make.
One of the key advantages of pollock roe is its price-to-quality ratio. It’s significantly more affordable than roe from other fish but doesn’t fall short in nutritional value or taste.
In just 15 grams of pollock roe, you’ll find over double the daily recommended amount of calcium and a full day’s worth of Omega-3 fatty acids. Omega-3s have been the subject of hundreds of studies for their benefits, including increased energy levels, reduced blood sugar, and improved heart health.
New research continues to emphasize the importance of Omega-3 for preventing various diseases, including Alzheimer’s. Docosahexaenoic acid (DHA), a key component of Omega-3, plays a crucial role in maintaining neuronal membrane health and has been shown to help prevent Alzheimer’s. Omega-3s can also reduce the risk of depression, potentially due to the conversion of EPA into prostaglandins, leukotrienes, and other brain-essential chemicals that affect cell signaling. And, of course, roe with such high Omega-3 content is simply delicious.
- 80 g pasta
- 2 tbsp. soy yogurt
- salt
- olive oil
- 1-2 tbsp. pollock caviar
Bring a pot of water to a near boil, season with salt, and add the pasta. Drizzle a bit of olive oil into the water and cook the pasta for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
Toss the pasta with soy yogurt, which adds a delicate creaminess to the sauce. Alternatively, you can try Greek yogurt or sheep’s milk yogurt for a different flavor profile. Add a little more olive oil and mix thoroughly.
Serve the pasta in a bowl, sprinkle with freshly ground black pepper, and top with pollock roe. If desired, stir the roe directly into the sauce for an even richer flavor.
Bring a pot of water to a near boil, season with salt, and add the pasta. Drizzle a bit of olive oil into the water and cook the pasta for 1 minute less than the package instructions. Drain the pasta and return it to the pot.
Toss the pasta with soy yogurt, which adds a delicate creaminess to the sauce. Alternatively, you can try Greek yogurt or sheep’s milk yogurt for a different flavor profile. Add a little more olive oil and mix thoroughly.
Serve the pasta in a bowl, sprinkle with freshly ground black pepper, and top with pollock roe. If desired, stir the roe directly into the sauce for an even richer flavor.
