Cod milt (Alaska)

【Weight】500g/box
【Origin】Alaska
【Introduction】
Alaskan cod milt comes from the cold waters of the North Pacific Ocean, a type of seafood nurtured in high-latitude, cold waters. Due to its pure growing environment, low water temperature, and stable quality, the milt is thicker and fuller. Milt is the testes of the cod, with a milky white and soft appearance, a delicate and smooth texture, and a creamy, melt-in-your-mouth feel – its greatest characteristic, earning it the nickname “fresh cream of the sea.” Compared to Japanese milt, it has a lighter flavor, almost no fishy taste, and is more widely accepted, suitable for those who are not used to strong offal flavors. In the high-end seafood market, it is a luxurious ingredient, enjoying the reputation of “foie gras of the sea.”

【Nutritional Value】
Cod milt is a concentrated, high-quality seafood ingredient that is high in protein and low in fat.
💎High-quality protein: Contains high-quality marine vitellin and amino acids, essential amino acids needed by the human body, easily absorbed, and helpful for tissue repair, muscle maintenance, and immune function.
💎DHA and EPA (Omega-3 fatty acids): Still contains Omega-3 fatty acids from deep-sea fish, which help with cardiovascular health, anti-inflammation, and support the brain and nervous system.
💎Nucleic Acids (DNA): Rich in nucleic acids and nucleotides, which aid in metabolism.
💎B12: A nutrient source that nourishes nerves, helps with hematopoiesis, and relieves fatigue.
💎Vitamin A: Related to immunity and skin health.
💎Vitamin D: Helps with calcium absorption.
💎Minerals: Contains various minerals such as zinc, selenium, and phosphorus.
👉Consumption Recommendations: High in cholesterol; those with cardiovascular disease should consume in moderation.

【Preparation】
✅Can be eaten raw as shirako sashimi or shirako vinegar to enjoy its original smooth, tender, and sweet flavor.
✅Blanched and served with sauce, deep-fried, seared, or grilled.
✅When added to soups or hot pot dishes, the texture will become thicker and smoother after heating, and the flavor will be more mellow.

【Raw Food Grade Certification】
The term “raw food grade” originated in Japan, where there is a clear inspection and labeling system, including testing for bacteria, heavy metals, and freshness. Only those that pass the tests can be labeled as raw food grade. Therefore, Hokkaido raw food grade scallops imported through legitimate channels have undergone strict safety certification and are safe to eat raw.