MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Fish Egg Sacs
 Categories: Fish, Offal, Eggs
      Yield: 4 Servings
 
           Fish egg sacs
      4 tb Butter
           Garlic; minced
 
  Next time you're preparing a fish fry, save the egg sacs and fry
  them for an appetizer (or cook's snack) that's as easy to cook as it
  is delicious. Fish egg sacs from fish such as perch and bluegill
  make a tasty appetizer and are simple to prepare.
  
  Unlike caviar and masago, which are separated from the outer egg
  sac, these fried fish egg sacs are cooked intact.
  
  Cooking time will vary based on the size of egg sac.
  
  If you are preparing a fish fry at the same time, you can cook the
  egg sacs in the fryer oil before the fish as a tasty appetizer,
  either breaded or naked.
  
  Prior to cooking, rinse the egg sacs very gently.
  
  As they cook, the sac toughens a bit to encase the individual eggs,
  much like a sausage casing.
  
  Melt 3 or 4 tb of butter in a small frying pan on medium-low heat
  and add some minced garlic.
  
  If you were able to remove the egg sacs completely intact, be sure
  to poke a few small holes in them with a toothpick prior to cooking.
  This will prevent a hot fish egg explosion later on.
  
  Pat dry the egg sacs and place them in the frying pan. Cook them 3
  to 5 minutes per side, depending on size.
  
  Smaller egg sacs, like those from bluegill and other panfish, are
  the perfect size to be served on your favorite cracker or crostini
  with a sprinkle of salt and pepper. Larger egg sacs require a bit
  more cutlery.
  
  Recipe by Mike Schoblaska
  Recipe FROM: www.grandviewoutdoors.com
 
MMMMM