We recently sampled some lake trout roe from a fish that was spewing the stuff all over the boat. Tasted buttery, very rich, and a bit too fishy for my taste without curing it like they do with most caviar.
I remember my grandpa frying up sunfish egg sacks whole and considering it a delicacy, but I never tried it back then. This trout/salmon stuff might be a bit different. Ever try it?
Joel
I always fry up the sunfish eggs. In fact I pout when I accidentally slice into the roe sack and they spill out.
My Dad always did with Gils. I remember eating them but I don’t remember liking them.
Flour, salt and pepper in butter is how my uncle prepared his sunfish eggs.
Me… I’m sticking to Spam for going on the Wild Side.
Dad and brother did all the time.Both dead now.Not sure if the fish eggs hastened thier deaths but I’m not taking any chances. 
P.S. They ate pickled pigs feet too!!Nasty!!
I always eat the eggs, but I’ve found pike eggs need more seasoning.. As for trout, I cure them for bait, been tempted to try to make a caviar out of the roe, but they work so well for bait! The lake I get mine from doesn’t have natural spawning, so I don’t feel guilty keeping rainbow trout hens.
Last time I checked (a few years ago) dog fish caviar was going for $10.00 an ounce.
panfish eggs are very good 
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Reminded me of bland cream of wheat or grits.
That is an oxymoron!
I don’t know that I would eat them without batter. Now that is just weird.
I’ve had commercially prepared salmon and white fish caviar. Both were excellent. With that in mind, I tried frying roe when I found it in whatever I was filleting (walleye, gills, pike). It’s not to my liking fried. You might be on to something if you can get the salting process down to make caviar.
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I tried perch eggs a few years ago. Fried in butter and some seasoning. About the worst thing I have tried. Reminded me of bland cream of wheat or grits. [/quote
They just need a bit of honey, Cracker!
Why, yes, I have. My dad & I planned on ice fishing one afternoon, 40+ years ago! and stopped at a spot where we knew we could scoop up some minnows. The big perch were feasting on the minnows, so we fished in this section, until we caught enough for a meal. When we got home & cleaned them, we discovered all were full of eggs. We fried up the eggs for dinner, and saved the fillets for supper with the family! Not a bad ‘double’!!
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We recently sampled some lake trout roe from a fish that was spewing the stuff all over the boat. Tasted buttery, very rich, and a bit too fishy for my taste without curing it like they do with most caviar.
I remember my grandpa frying up sunfish egg sacks whole and considering it a delicacy, but I never tried it back then. This trout/salmon stuff might be a bit different. Ever try it?
Joel
I must say I’ve never been tempted to sample any of the eggs (or anything else, for that matter) that comes out of a fish and lands on the floor of my boat. You guys are weird!!! 
A ever actually tried it, but have heard reports of it. Speaking really weird crap to eat, I have a pal in Alaska that swears by eating the milt sacs out of fresh run salmon. I would call BS on it, except for the fact that I saw him do it. I caught a fresh silver salmon, gutted it, and he immediately grabbed the milt sacs. That evening, he breaded and fried them, ……. He kept telling us we didn’t know what we were missing.
I am willing to try almost anything, but I could not bring myself to try that……it just seemed wrong.
T 
^ I’m going to leave that one alone. 
If people can eat rocky mountain oysters, I don’t see much problem with milt sacks. I’ve tried neither.
IMHO Rocky Mountain Oysters are a delicacy … yet I understand why many others might think that’s nuts 
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IMHO Rocky Mountain Oysters are a delicacy … yet I understand why many others might think that’s nuts
My wife gets pizzed if I throw ’em out…good eats. Eggs is eggs.
I ate sucker eggs when I fish for them in the spring.
When I first got married my husband was a commercial fisherman As Catholics at the time we couldn’t eat meat on Friday. We also had a small fish market and money was scarce at the time. So on Fridays we ate the eggs from catfish as well as the livers. Don’t remember how I fixed them anymore except I know I fried them. My husband was a picky eater. But he loved the way I fixed them. They came fresh from the catfish for us. Thought they were a delicate thing to eat.
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