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Yesterday I went to a local store and bought 2 fish (IDE, leuciscus idus). I found eggs in both of them but they were completely different (look picture below).
Why there is such difference? I have only one explanation - the light eggs are ready for spawn but the dark eggs aren't ready yet. The color of fish were a bit different and that makes me think that they were caught in different places and that could explain my theory.
Any other ideas?


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I think you are correct. The orange colored eggs are mature and near ready for spawn while the maroon colored eggs are not mature and thus appear less formed as well.

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I don't know but both side by side on a dinner plate doesn't do much for my ability to eat pretty much anything..

That does not look appetizing. .


I believe in catch and release. I catch then release to the grease..

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Fried bluegill eggs....Mmmm, tasty!



"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.
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Fish eggs in general are very strongly flavored, often that flavor is fishy. I love them, but most don't.

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That's disgusting sprk.. can't say that I've tried it and I'd prolly like it.. still grosses me out though..


I believe in catch and release. I catch then release to the grease..

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Put me in the catagory of "I like them!". My grandmother is the one that got me started on them when I was a kid.


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My grandma made them too. Bluegill eggs.

That said I don't deep fry or fry fish anymore. I bake everything. Once you deep fry or fry you negate the healthy benefits. I know, I know, it tastes so good but there are ways to make it just as good baking.

Last edited by Cecil Baird1; 04/23/14 10:01 PM.

If pigs could fly bacon would be harder to come by and there would be a lot of damaged trees.






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Give me the recipe for baked fish eggs that taste as good as fried... wink


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Growing up, fish eggs were a delicacy in our house. These days I get em' from bluegills, but used to eat catfish eggs if the fish wasn't very large......they get pretty strong from a bigger fish.

My oldest loves them also. Passing on the tradition I guess. Don't imagine there are too many kids in his class that have eaten them.

Frying fish eggs is about like throwing live ordnance in a campfire......


"Forget pounds and ounces, I'm figuring displacement!"

If we accept that: MBG(+)FGSF(=)HBG(F1)
And we surmise that: BG(>)HBG(F1) while GSF(<)HBG(F1)
Would it hold true that: HBG(F1)(+)AM500(x)q.d.(=)1.5lbGRWT?
PB answer: It depends.
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I had fried crappie eggs one time and it was positively the most disgusting thing I've ever eaten. I thought the texture was worse then the flavor, like eating fried snot crazy It just goes to show, not everything fried tastes good...at least not to me.


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Originally Posted By: sprkplug
Frying fish eggs is about like throwing live ordnance in a campfire......


I see that with catfish eggs moreso than any other type of eggs. BG (or any of the sunfish family), YP, Crappie, catfish/bullhead (those are more rubbery to me).

You have to make sure they are cooked 100%. Not cooked in the center = sick


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I love raw salmon eggs. Something about that rush of sweet fishiness when they pop in your mouth.

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Heh, this thread has turned into a "tell me, dear chef..." thread laugh

Well, actually I don't eat them but my wife does. Sure, these eggs are eaten baked and before it I have to clean them. She tasted both eggs and found out that orange eggs are much better.

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Oh jeez your wifes a savage like most of the men on this forum.. lol smile

Last edited by Bluegillerkiller; 04/24/14 09:16 PM.

I believe in catch and release. I catch then release to the grease..

BG. CSBG. LMB. HSB. RES.

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Many years ago tried some Steelhead eggs. Not for me.


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