Unusual Dish

[Ruler]

I was talking with a buddy of mine the other day. I was amazed when he acted revolted and disgusted something I've eaten for years. He'd never even heard of eating em. I was wondering if anybody else has tried them. (Wondering if it's a widespread thing or if it's just me and my dad who eats em.) You can basically have them in the spring, and once a year is usually enough, as they have a unique flavor and they're VERY rich tasting.

I'm talking about fried perch eggs. When cleaning the perch, you take care not to puncture the egg sacks. You keep them separate, wash them in ice water, then smash them flay while frying in butter in a teflon pan. (I tried a standard pan once... I think we used an orbital sander to clean the residue off. :eek: ;) )

Anybody else eat these?

[Big Frank 25]

Yes, I've tried them. If you like that, try my receipt under "Smoked Fish Patties."

[Salmonsmoker]

Ruler

Your firends revulsion to fish-eggs is not based on the flavor. (Cavair is fish eggs.) Whenever we have enough to use, we save them for a variety of recipies. They are excellent pickled or smoked. Fired is good. One batch that I made got too dry in the smoker so I finished drying them and ground them into a powder and use it in homemade Tarter sauce . Gives an excellent smoked fish flavor to any seafood.

One of the best sources for fish-eggs in Suckers. They generally have a lot of them and the flavor difference between a batch of Sucker eggs and Perch eggs is more in how they are cooked than anything else.

Try using a light brine (1 part seasoning salt or cure to 12 parts water) for 4 hours, then put them on the grill. Add some Hickory Bark over the coals to give them a nice smoke-flavor. Excellent.

Salmonsmoker

[The Highlander]

We are a minority. But that's OK! This is my favorite time of year. Smelt, moral mushrooms are around the corner, steelhead opener, perch filets and eggsacs sizzling in a fryingpan lightly seasoned with a touch of cajun spice chased with a modified salsa recipe that omerjim's better half gave me and a nice cold malt beverage. I've asked other's in the past, if they tried them. They turned up their nose! But that's OK! I tell kids to try everything at least once. The world holds many pleasant surprises.

[littlejohn]

My dad likes them from the perch taken off the ice when the eggs arent so big. He has a reason for it, but im not sure what it is. Guess ill have to ask him. I didnt personally care for them much.
John

[Pugetsound]

I do the same thing with Salmon eggs. My wife usually hurls every time she catches me doing it though. Normally, I just fry them up outside in butter with a little salt and pepper. Think I will have to try some of the other recipes.

Nate

[Salmonluver]

I prefer Bluegill eggs.:p

[Craig M]

Butter and a bit of fresh crushed garlic served with real good crusty french bread with flavored olive oil.