Mintail, Theragra chalcogramma (Pallas, 1814), formally known as yellowline pollock (scientific name: Theragra chalcogramma), is a species of fish in the suborder Cod, family Codidae, genus Pollock. It is a species of fish in the genus Cod, distributed in the east coast of the Korean Peninsula and north of the central part of the west side of Honshu, Japan, the Sea of Japan, the Tartar Strait, the Sea of Okhotsk and the periphery of the Bering Sea, and the central part of the United States of America, as well as in the northern part of the North Pacific Ocean, and in the eastern part of the Yellow Sea (which is very rare). Yellowline pollock is a cold-water marine fish off the northern coast of the North Pacific Ocean. It survives at altitudes ranging from -400 to -30 meters. The mode of origin of this species is in the Sea of Okhotsk and on both sides of the Kamchatka Peninsula. It is called mintai (Korean: ) by the Korean people and is a favorite fish of the Korean people. The roe of the fish is marinated with chili peppers and other spices and is called "myeongtaek".

Mintai fish has always been a traditional food favored by the Korean people, and every Korean family eats it on the day of the Ching Ming Festival. In northeastern China, it is consumed by many people in Yanbian Korean Autonomous Prefecture in Jilin Province. In the Yanbian area of Jilin, in winter, there are many people who wash the mintai fish, remove the viscera, and then hang it outside to freeze-dry, the water in the fish meat through sublimation to dry, the fish meat into strips, tearing off a piece of it to put in the mouth to chew, the more you chew, the more flavorful it is. Tear off the skin of the dried fish, use the complete fish skin wrapped in special rice, put the pot to steam, after cooked and dipped in sauce to eat after taste, this is the legendary fish skin wrapped in rice, but also the characteristics of Yanbian.

Mintail is high in protein, low in fat and has a refreshing flavor compared to other seafood. The dried product of Mentai fish is called "Chai fish" by Cantonese people because it looks like firewood. It has the function of strengthening the spleen and stomach, and benefiting the yin and blood. Cantonese people often use it to make soup and congee, such as Chai Fish Guifei Congee.