Fugu shirako ✦ ◆
Laitance de fugu
| Latin name | Takifugu rubripes (milt) |
|---|---|
| Family | Roe & caviar |
| Origin | Shimonoseki, in winter |
| Season (France) | December – February |
| Flavour | Creamy · Rich · Marine · Delicate |
| Typical price (France) | 150–400 €/kg |
What it is
In a fish whose liver and ovaries can kill, the milt is harmless — it is the one internal organ a licensed fugu cook may serve, and it peaks in the weeks before the winter spawn. It has nothing to do with the cod milt sold under the same word: firmer, sweeter, and priced accordingly.
In the kitchen
Salt it and blister it close to the coals, a minute a side — the skin should mottle while the inside stays liquid. Ponzu and grated daikon; anything creamy is redundant.
Goes with
Ponzu Daikon Negi Salt Junmai sake Yuzu Koikuchi shoyu
Same species
In season alongside
Herring milt Shirako Northern sweet shrimp Nantucket bay scallop Ankimo Splendid alfonsino (kinmedai)
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