I read on ifish about using milt while cureing eggs. "Is it true!!", or is someone just joking? As you can see with the other threads I have posted, I am working on several other egg cures, and I cant afford to waste eggs.Is it a good idea to store eggs in borax filled ziplock bags? With my experience, after a while, the eggs turn to rock candy.

Everything that I read and heard says that the milt may trigger an agressive response in other male fish and you would have to use the same spiecies and milk the milt rather than just cut it out and mix it in the cure. Seems like a waste of time to me for something that may help.

One day fishing my favorite king river I saw a milt sack in about 6” of water not far from where I was fishing. It wasn’t long before a wake came out of the deep hole and smacked that sack so hard that it looked like an M-80 went off.

It might work or might not. I think using sperm sacks for bait would just ruin my fishing experience.

Why waste 'em on bait? Cut into small chunks, sprinkle on your favorite seasonings, coat in your favorite batter or breading, and deep fry. If you are a fan of fried oysters, you will love fried milt sacs!

Fried Milt
YUCK
Not in this lifetime

Tried milt fried & deep fried at a fish & ame dinner. The kind where everyone brings a dish and the only identification is a number in front of the dish. You write down the numbers of what you tried. After everyones sampled their fill and votes are cast for the best and worst, they read what specie/thing that each number was. The milt dishes didn't taste bad, actually quite good. I didn't care for the texture.
I tried milt as a bait for silvers a few years ago without any luck.

I would feel like a mad scientist or Igor concocting my secret recipe.

"Now they'll never understand the brilliance of my invention. I'll catch every male salmon and wipe out the species entirely!"
BUWAAAHAHAHA!




*****************

Dear Eye Doctor,

Please feel free to NOT invite me to dinner on an evening when you are feeling creative! A man has to draw a line somewhere, okay? I am all for trying to make the best use of all my catch/kill, but you have to be kidding- right?
Okay... Okay, cheeks, bellies, caviar for some, MAYBE hearts and livers. But MILT SACKS? What? Wait a minute... WHAT?

Like it was said before- YUCK!


Just sitting here in disbelief, don't mind me.
Sincerely
JTD

JTD:

A quick Google seach tells me that milt is a common item in Ukranian cooking, especially when pickling various fish.

Check the link:

http://www.eslcafe.com/discussion/wwwboard2/messages/3689.html

And no, I ain't gonna eat it either!

Mike

My grandpa used to eat milt when I was a kid. He would also fry the fresh nads off a deer in hunting camp. He wondered why I never liked to fish and hunt with him. I find it hard to trust a nad eater

I would hate to be labeled a "nad eater", might be kind of hard to explain to the kids.

"Yup, that dad of yours a nad eater. Never could understand him. Ran off with his huntin' buddies and never was the same."


"The horror... the horror..."

Let's see- note to self:

1. Never visit Ukraine.
2. Beware russian imigrant fishermen bearing gifts.

I was serious as a heart attack with my original post. They really are good.

I had a backyard BBQ for my office staff last summer after a successful ocean outing for salmon. We served alder-planked king, and grilled king in a teriyaki marinade. I fried up some salmon milt rolled in panko (crisp Japanese breading for deep frying) for appetizers. A few of the adults tried them but just couldn't get over the thought of exactly what they were eating. The kids (not knowing what they were) just gobbled them up!

One of the office girls was shocked as her 4 yr old daughter just kept coming back for more. Some time later, she told me that she was serving her daughter some fish-n-chips out of the grocer's freezer. The little girl absolutely refused to eat them, emphatically declaring "I only like the 'fish' at Dr. Estalilla's house!" I just cracked up!

So you see, it's all in the mind! Don't knock 'em til you try 'em.

By the way, that's not the only way to fix 'em. If you really want to be CREATIVE, I have used them as filler with shrimp and ground pork for won tons, lumpia, gyoza, mandoo (depending on your Asian preference). They are great in chowder if you are low on clams. They can also be used as a substitute in any dish that calls for tofu. I have even used them chopped really fine in lasagna.

Hey Steve, how about running a few "specials" at Johnny's Dock... I can be your prep cook for the night?

Not gonna touch that ...

If I ever get that low on Clams I will get a new job!

:p

GutZ, you crack me up! Where in the he11 did you find that barfing smiley?

LOL. Funny thread. I can believe it. Never ate one, but knew guys that did. Knew an oldtimer on the Puyallup who was a hardcore plunker. He always was there with his truck and camper. He would take fresh milt and fry it up with his scrambled eggs. LOL. Never tried it.

But growing up, and traveling around the world, I've had a chance to eat alot of "I don't wanna know" items. Like being little visiting relatives in Nebraska. Loved PNW oysters, so thought I'd try Rocky Mountain Oysters. Man, once I found out what they were, almost barfed (mind you, I was a kid then, so Ram nads didn't appeal to me lol). Most of the other stuff isn't that bad. Mostly like raw pork and hamburger (served in Europe), steak tar tar. Stuff you wouldn't normally eat. If you think about it, lots of people love to eat gizzards, tripe, liver, kidneys, tongue, etc. Think what they do and you're eating them. I ate some stuff with my Grandpa's best friends family (he was a Korean War veteran who brought home a Korean bride). She fixed DAMNED good stuff. Loved spicey food. I asked once what something was (think it was fish eye soup) and after that, I chose NOT to know what I was eating. LOL. Most of the time it's what you THINK that makes something bad. If you just try it, you'd be surprised what you'd like. I know I have (just not knowing has helped me out alot)

Mandoo?


Bwahhahahahahahahhahahahahahah!

I'm crying here already!


Ohhhh my!





Doc-

Honestly- I appreciate your enthusiam and your gumption, but nooooo thanks. I totally realize it is all in my mind. If you will bear with me for a moment- an analogy (maybe a poor one but my disgust is purely subjective).

Some South American indigenous people ( I don't know which tribe exactly) believe that a photograph is capable of capturing their soul and they would be therefore unable to transition to the spirit world. Not so similarly, I don't feel comfortable after taking a life ingesting pure genetic material, it just seems wrong or disrespectfull. The texture is no big deal, I love oysters. And as for the taste I cannot comment but will gladly take your word for it.

I think I am going to need some therapy after this thread. If you have a professional refferal
let me know.

Thanks

BEWARE THE EATERS OF THE NADS!

Does the USDA have a nutritional guide for milt? Would one sac be a suggested serving?

I'm all for trying new things but I like to know what nutritional values I am intaking.

Would this be considered Atkins friendly?

It all depends on whose sac yer talkin' about! :p :p

Two sacs from a summer steelhead might not yield enough for an appetizer, whereas one sac from a big fall king could feed several people.

I don't know where you'll find the nutritional content published, but I would have to imagine that the protein, fat, and cholesterol content have got to be way up there. Doubt there's much in the way of carbs.... great news for all you lo-carb fanatics out there.