I was browsing the meat section at my local super the other night, trying to get some inspiration for dinner, when I noticed it must be shirako season. Have to say, that fact didn’t help me much with my meal planning, since I pretty much never get a craving for fish testicles. While I have eaten it before – in the spirit of if-it’s-served-to-you-the-only-way-past-it-is-down-the-hatch – it was offered in a far more petite quantity and effectively disguised with spicy grated radish.
Somehow, those wiggly heaps of enough genetic material to repopulate the cod population of the Grand Banks just didn’t call out to me, “Take me home and eat me with a spoon!”
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Jonelle Patrick writes novels set in Japan, produces the monthly e-magazine Japanagram, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
Only In Japan 
Ugh yeah, I’ve eaten this too. Deep-fried. Crispy on the outside and slime gushing out the inside. It was not pleasant. And I remember the way our host described it too. “It’s like caviar… but from the male fish.”
I’ve never had it fried! Well, not that I know of, anyway
But I google imaged “shirako” and saw all kinds of inventive ways it can be disguised until it’s too late.
holy smokes.
My feelings exactly!
Uuurgh…
I couldn’t say it better myself.
My first (and last) shirako was disguised as a delicious looking golden fried crusty thing on my plate. I was told what it was before I chowed down but I really had no choice but to eat the entire thing. I don’t think I would’ve been so polite if it was served raw.
http://kanannie.com/2012/01/17/hell-no-shirako/
Props to you for downing it even after knowing what it was!