DCGravity Loc: Fairfax, VA (by way of Cleveland OH)

Hah! Same. I made shad roe, lightly seasoned, dredged in cornmeal and sauteed for dinner for my family one time and after one bite nobody would eat it, not even the cat or dog. More for me I guess.

Harris T. Fudpucker Loc: Lafayette, Louisiana

Well here in Cajun country, we have been known to eat most things. Beef tongue, pig tail, and feet, we even stuffed the pig stomach with ground meat and eat that. That being said, not a fan of sushi, (unless it's cooked right), and rattlesnake is not on the menu. I think I would try it, but not enjoy it, knowing what it is.

hacksaw Loc: Pasadena, Texas

Alaskan, I can think of a lot better things to eat for breakfast 🍳 🥞, but thanks anyway.
Hack 🇺🇸🇺🇦🍺

alaskanaturally Loc: Maryland, Virginia, Ma, RI, Me, Tx, Fl, Ak

Different people.Different tastes.

FixorFish Loc: SW Oregon

Well, I guess there's those that are only comfortable eating THEIR IDEA of breakfast fare, but I come from a family of "adventurous eaters", and that pic of a bagel, a "schmear" of Philly and those beautiful fish eggs, would be my pick, head and shoulders over a short stack, a Belgian waffle, or a plate of fried eggs and crispy bacon.... despite the fact that I adore ALL.
For many years as young adult, single, and "grabbing something" at the Jewish deli on my way into work, a few doors down from my place of employment, a "BLCC" (bagel, lox and cream cheese) was my go-to. Not particularly the "healthy breakfast" my Mom (or later, my first wife) would have had me eat, but certainly kept my stomach from growling all morning. Had Epstein's Deli offered caviar as a substitute for the lox, I would have had to flip a coin each morning, as to which one to get.
Only rarely now, do I feel my food budget can withstand the splurge of some "lesser" ($) caviar, but I do it anyway..... kinda like good Bleu Cheese, good dark chocolate, or a filet mignon. Spendy, but worth it.
I would much rather savor a smaller portion of a superior product, than "pig-out" on common fare.... just the way I am.
Now then....if, by chance or circumstances, I am able to "pig-out" on the preferred (more $) products, well.... lucky me !
Thanks for the chuckle from HarrisTF, about the "properly cooked" sushi.. hehehe.
And to someone above, who thought that $200 per LB (really ?, Not per OZ. ?)
was somehow expensive.... that is super CHEAP ! I would take a pound in a heartbeat. Most of the really good caviar I have eaten, is in the $200 per OUNCE ++.....my usual is a SMALL tin/jar of 6-8oz. for about $30-$40.
Lengua (tongue) tacos are one of my favorite food truck items (when did beef tongue get so damn expensive ? Used to be much cheaper.... guess "word got out", huh ?).
I often splurge on sushi, since the two competing places nearby are constantly trying to coerce new patrons with their weekly specials....and I thank them by giving them my biz.....both prepare marvelous combos .... properly UNCOOKED, thank you... hehehe.

As my Dad would say, if someone expressed disfavor with a component of the meal in front of them, "that's fine.... just scrape that off your plate onto mine.... I'll cover for you with the cook"......I have done the same.
Might be the reason "my paunch" is so similar to what his was !

When anyone asks if I "cook", I answer...."yes, of course.... do I LOOK like I have missed any meals ?"

FixorFish Loc: SW Oregon

Addendum to above..... rattlesnake isn't all that awful, just not very much meat there, and do not overcook...dries out easily ! Once killed a rattler while it was in the process of swallowing a bullfrog out at the big pond on our ranch, while fishing for channel cats. Certainly the only time I had 3 different meats,
that I supplied by my own harvest, in one meal, all cooked over the campfire ring at our little camp by the pond ! Made my Dad so proud....and my Mom ??....said she'd have some catfish, of course...."you boys can share that other stuff !"

Jim Kay Loc: Franklin, Virginia

Can you fdry that caviar like Herring roe?

alaskanaturally Loc: Maryland, Virginia, Ma, RI, Me, Tx, Fl, Ak

Thanks for the great story. We feel about the same. Actually, the $200 per pound was a guess. You're correct, it's probably a lot more.

We made caviar from a lot of different species including all the Pacific salmon. So far, snakehead is our favorite. Many others agree with us.

So nice to see other adventurous eaters on here.

alaskanaturally Loc: Maryland, Virginia, Ma, RI, Me, Tx, Fl, Ak

It rather course compared to herring roe and would probably be quite chewy.

USAF Major Loc: Sea Bright, NJ

Just checked deSietra's caviar at Zabar's in Manhattan. $1170 per 500 grams (1.1 lbs.) and that's on sale! Normally $1400!

Cichlacat Steve Loc: FL, MO, IL

Great catch. I’m glad you love the roe.

Cichlacat Steve Loc: FL, MO, IL

Better for all to eat snakehead roe than the almost and will be endangered roe of paddlefish and native sturgeon.

Papa Bear JD Loc: Interlochen, Michigan

Does it require any special preparation to turn it into table fare? Or, can/do you eat it straight from the fish?

alaskanaturally Loc: Maryland, Virginia, Ma, RI, Me, Tx, Fl, Ak

It should brined. Check online there are lots of recipes.