Milt is theseminal fluid offish,mollusks, and certain other water-dwelling animals. They reproduce by spraying this fluid which contains thesperm, ontoroe (fish eggs). It can also refer to the sperm sacs or testes that contain the semen.
Milt (sometimes spelledmelt[1][2]) orsoft roe[3] also refers to the malegenitalia of fish when they contain sperm, used as food. Many cultures eat milt, often fried, though not usually as a dish by itself. As a food item, milt is farmed year-round in nitrogen tanks, throughhormone induction orphotoperiod control.[4]
Production of milt may be affected by external stimuli.Goldfish are known to produce more milt when isolated from other males in their group,[5][6] but will continue to produce high levels even when exposed to the scent of an unfamiliar male, suggesting that milt production is affected by close contact to rival males.[6] Milt production is also stimulated by the scent of a female fish.[5] Milt itself may contain pheromones that attract ovulating females.[7]
Milt from a lake trout being used to fertilize eggs.
Intersex fish are less likely to release milt, or may fail to produce milt at all, due to their sperm ducts being blocked.[8] Even when intersex fish do produce milt, the sperm density is lower than normal, and the sperm that is present typically has less motility than normal.[9] Triploid fish can sire offpring, but said offspring have low hatch rates and high mortality rates.[10] For this reason, some hatcheries may intentionally produce triploid fish to keep them from hybridizing or competing with native fish.[11]
Chemical composition of milt varies slightly by species. Herring milt is 82.5% water, 2% fat, 16.7% protein, and 2% ash for fish with 21% milt. Cod milt is 82% water, 1.1% fat, 14.5% protein, and 1.8% ash.[12]
Atfish hatcheries, workers manually squeeze milt out of male fish, then use the milt to fertilize harvested eggs. This can be done to many fish while alive, and afterwards the fish can be released.[13]Pacific salmon hatcheries are an exception; the fish, returning from migration,[14] are killed via a guillotine and then the milt is poured over eggs, either by squeezing the male over them or by putting the milt in a dropper and squeezing it in.[15]
After collection, milt may be refrigerated for brief periods of time to increase sperm motility.Pacu milt, for example, will still have live sperm after 8 hours, and the motility will be higher compared to milt stored at room temperature.[16] This is not true of all species, however; the longer the milt of thesteelhead trout is stored, the higher the mortality rate of the hatchlings it produces.[17]
Milt removed from dead fish can still be fertile hours after the fish's death. Ablacktail redhorse's milt, for one, is still fertile an hour after the fish has died;[18]chinook salmon milt, for another, is still fertile up to five hours after the fish has died.[17] Milt is still fertile even if the fish it came from was killed bypiscicide.[18]
Though many North Americans find the consumption of milt taboo,[19] it is popular in many Asian and European cuisines, and has been called "the male counterpart tocaviar".[20]
InRomanian cuisine, the milt ofcarp and other fresh water fish is calledlapți (from the Latin wordlactes) and is usually fried.
InRussian cuisine, herring milt (молока,moloka) is pickled the same way as the rest of the fish, but eaten separately, sometimes combined withpickled herring roe. Variouswhitefish soft roes are usually consumed fried and it is an inexpensive everyday dish.
InSicilian cuisine, the milt oftuna is calledlattume and is used as a typical pasta topping.[22]
InBritish cuisine,cod soft roes are a traditional dish, usually fried in butter and spread on toast.
Milt is highly absorbent of rare earth elements such asneodymium andiron. The heavier the rare earth element, the higher its affinity for milt.[24] Because of this, it has been proposed as an environmentally-friendly way to recover rare earth elements from waste.[24]
^Dick Lauder, Thomas (1877) [First published 1825].Lochandhu: A Tale of the Eighteenth Century (Second ed.). Elgin: James Watson. p. 28. Retrieved2 August 2023 – via Google Books.A mass of herring melts, tinged with the streams of claret, had fallen into his hair, and this, added to his temporary stupor, had led to the Doctor's mistake.
^abSmith, Richard T (15 October 1943). "Experiments with the Spermatozoa of the Steelhead Trout, Salmo gairdnerii gairdnerii and the Chinook Salmon, Oncorhynchus tschawytscha".Copeia.1943 (3): 167.doi:10.2307/1438609.JSTOR1438609.
^abGarth, W.A. (2 June 1952). "Fertilization of eggs from a catostomid fish, Moxostoma poecilurum, killed by rotenone".Copeia.1952 (1): 43.doi:10.2307/1437629.JSTOR1437629.
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