In many cultures, eating fish roe (caviar) is considered quite a common delicacy. We enjoy the caviar of different types of fish, such as sturgeon, salmon (ikura,) flying fish (tobiko,) and capelin (masago.) We enjoy them like enjoying eggs, because they are eggs, sort of.
So it's nothing unusual about eating eggs that are produced by female fish/poultry, but how about the "products" from a male? :D
In my self introduction, I did mention that one of the strangest food I've ever had, was cod milt, which is a cod's sperm sac. It's a Japanese delicacy called 白子 (Shirako, literally means "white children".)
My first impression of this cod milt was that it looked like someone's brain!
Here it is served with ponzu* dressing and grated daikon (white radish) with finely chopped spring onions.
(*In Japanese, ponzu translates to “vinegar punch.” It is a citrus-based sauce commonly used in Japanese cuisine, comes in a thin, watery consistency and dark brown color. It is made by simmering mirin (a sweet sauce,) rice vinegar, katsuobushi flakes (dried, fermented, and smoked skipjack tuna. It is also known as Bonito flakes) and seaweed. The liquid is then cooled and strained to remove any solids. Then the juice of a citrus fruit is mixed in. A typical Japanese citrus fruit can be yuzu, sudachi, daidai, kabosu or lemon. )
How does it taste? The texture is soft, creamy and velvety, almost melts in your mouth. The flavor, however, is definitively an acquired taste. Maybe it's comparable to a type of cheese, a light flavored cheese, not very pungent. The best way to find out is to order a shirako next time! It's usually not on the menu due to infrequent availability, do remember to check with your restaurant staff/chef.
Itadakimasu! (Bon appetit!)
Love,
Journey