milt

"Milt" is a word used mostly in biology and cooking. It means the sperm, or sperm-containing fluid, of male fish. You can think of it as the male counterpart to roe, which is fish eggs. In food writing, it is often called soft roe, and in Japanese cuisine it may be served as shirako, known for its soft, creamy texture. The word also has an older second meaning: in butchery and older medical use, it can mean an animal's spleen. Whether you see it on a menu or in an old text, the setting usually makes the meaning clear.

The word "milt" carries a fascinating history that bridges marine biology and old anatomy. Its most common modern use describes the sperm-containing fluid released by male fish during spawning. While the term may sound strictly scientific, it also appears in the culinary world, where it is often called "soft roe." In many places, milt is treated as a delicacy. In Japan, for instance, cod or pufferfish milt, called shirako, is often served lightly grilled or with ponzu sauce. It is different from kazunoko (herring roe): milt has a soft, rich texture, while fish eggs are firmer and often crunchier.

Interestingly, the word's journey through English involves more than seafood. Derived from the Old English milte, it was once the standard term for the spleen. While "spleen" later became the main medical term, "milt" still appears in traditional butchery and in some farming contexts to describe that organ in animals such as cattle or pigs.

The word's evolution shows how language often follows appearance and use; it likely shares a root with "milk," a reference to the fluid's pale, opaque color. So, if you come across "milt," pay attention to the setting: it could refer to a seafood delicacy, a biological substance involved in reproduction, or an older word for the spleen.