Eoran
Salted fish roe in Korean cuisine
Eoran (Korean: 어란; Hanja: 魚卵) is fish roe such as mullet- or croaker-roe that is marinated in soy sauce while still in the ovary and then half-dried in the sun.[1] It is considered a delicacy in Korean cuisine.[2]
Pictures
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Marinating eoran in soy sauce seasoning -
Drying eoran, during which it is brushed with sesame oil -
Yeongam eoran -
Sliced eoran
See also
- Bottarga
- Karasumi
References
- ^ 윤, 서석. "Eoran(어란)". Encyclopedia of Korean Culture. Retrieved April 3, 2018.
- ^ Kim, Jin Kyung (2013). "From Lettuce to Fish Skin: Koreans' Appetite for Wrapped and Stuffed Foods". In McWilliams, Mark (ed.). Wrapped & Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012. Prospect Books. p. 232. ISBN 978-1-903018-99-6. Retrieved 3 September 2018.
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Dried fish and dried seafood
- Bacalhau
- Baccalà
- Balyk
- Bokkoms
- Boknafisk
- Bombay Duck
- Bottarga
- Cantonese salted fish
- Craster kipper
- Daing
- Dried and salted cod
- Eoran
- Fesikh
- Gwamegi
- Jwipo
- Karasumi
- Katsuobushi
- Keumamah [id]
- Kipper
- Kusaya
- Maldives fish
- Mojama
- Niboshi
- Piracuí
- Sanyaa
- Stockfish
- Taran
- Tatami Iwashi
- Vobla
- Yukola
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