US in the 1980s; prior to then it had been most popularly consumed in Asia. In Korea Alaska pollock is considered the national fish of Korea. Its Korean name, myeongtae (), has also spread to some neighbouring countries: It is called () in Russia, and the roe is referred to as mentai-ko () in Japan, although the Japanese name for the fish itself is suketōdara (). In Korea, myeongtae has more than 30 alternative names, including: saengtae () – fresh Alaska pollock dongtae () – frozen Alaska pollock bugeo () – dried Alaska pollock hwangtae () – "yellow" Alaska pollock nogari () – dried young Alaska pollock kodari () – "nosed" young Alaska pollock Every part of a myeongtae, including the intestines and the roe, is used in Korean cuisine. changnan () – Alaska pollock intestines myeongnan () – Alaska pollock roe Saengtae Saengtae (), which is fresh Alaska pollock, is most often boiled with radish in a kelp-anchovy broth to create a clear soup, saengtae-tang. Another common preparation is myeongate-jeon; pan-fried Alaska pollock patty. Saengseon-gaseu, the fish cutlet, is often made with filleted myeongtae. Fresh myeongtae can also be served raw as hoe, which is usually marinated and sometimes used as a topping for cold noodles. Fermented products such as sikhae and jeotgal can subsequently be made with saengtae. Production of myeongtae-sikhae involves a fermentation process using the entire fish along with malt and rice, while changnan () (the intestines) and myeongnan () (the roe) are salted to make jeotgal, called changnan-jeot and myeongnan-jeot respectively. Dongtae Dongtae (), which is frozen Alaska pollock, is typically eaten in a spicy stew, dongtae-jigae. It can also gutted and stuffed with vegetables to make asundae, called dongtae-sundae. Bugeo Bugeo (), which is dried Alaska pollock, is often boiled in tteumul (water from the final rinsing of rice) to make a clear soup, bugeo-guk. Dried Alaska pollock head, referred to as bugeo-daegari, is a common broth ingredient in Korean cuisine. Other dishes made from bugeo include bugeo-jeok (skewered), bugeo-jangajji (pickled), bugeo-jeon (pan-fried), and bugeo-jorim (simmered). A dish called bugeo-bopuragi, literally "bugeo lint", is made by grating well-dried Alaska pollock into "lint" and seasoning it. Bugeo can be thinly sliced, seasoned and dried to make fish jerky, called bugeo-po, which can be eaten plain or used as an ingredient in other side dishes. Hwangtae Hwangtae (), which is yellow Alaska pollock, is made by