Milt is eaten in many different cultures around the world, but in each case it’s the same thing — the sex organs of male fish that are packed to the brim with their sperm. In Russia it is pickled, in Romania it is fried, in Sicily it is used as a pasta topping. It isn’t even so much the taste, which is reportedly fairly mild and inoffensive; it’s more the idea that you’re eating fish semen, complete with a creamy custard-like texture.
It’s good for you, though. It’s one of the richest individual food items in omega-3s in the world. It’s also extremely high in protein while being very low in fat and carbs.
No cultural offense is meant with this selection, as people from South Korea have likely grown up with kimchi and think nothing is off about it. As with most foods that are left to stew in bacteria unrefrigerated for a long time, however, it’s a hard sell for anyone else who is coming to it new later in life.
Kimchi is a medley of various seasoned and pickled vegetables, left to ferment for a long period. Traditional preparation was simply to bury it in a clay pot for months, though modern production is a little more carefully regulated. If you can get past the knockout smell and sharp taste, kimchi provides you with most of the vital vitamins and minerals, lots of fiber and probiotics to help improve digestion.
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