Pollock roe is sold frozen in Korean grocery stores, or fresh in any seafood market. In Korean cuisine it’s usually used in stews or salted and fermented as jeot.
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes.
