Milt

Milt is the male reproductive fluid of fishes. It consists of seminal fluid containing spermatozoa and is produced by the testes and associated glands. In many fish species, fertilization is external, so milt is released into the water to fertilize eggs.

Biology and variation: The appearance and consistency of milt can vary by species, ranging from clear to pale yellowish or grayish and often described as milky or viscous. The amount produced and the timing of release are influenced by the fish’s reproductive cycle, environment, and health. Because fertilization occurs outside the body in many species, milt plays a direct role in the propagation of the species.

Production and harvesting: In fisheries and aquaculture, milt is obtained from male fish during the spawning period. In some cases, milt is collected by gentle handling or mild pressure to express the fluid from the gonads. It is then processed for storage, sale, or immediate use, either fresh or frozen.

Culinary uses and cultural context: Milt is consumed in various cuisines around the world. In Japan, it is known as shirako or dadako (depending on species) and can be served raw as sashimi, lightly cooked, or used in hot pots and fried dishes. In other regions, milt may be prepared salted, steamed, or incorporated into sauces. It is often considered a delicacy in markets that specialize in seafood byproducts.

Nutrition and safety: Milt is a protein-rich product and contains fats, vitamins, and minerals found in seafood. It is highly perishable and should be kept cold and consumed soon after purchase. Like all raw seafood, it carries a risk of contamination and parasites; it should come from reputable sources and be prepared with proper handling to minimize health risks.