Have you ever eaten / do people eat non-bird eggs?

I’ve eaten salmon roe.

I’ve eaten a lot of roe. Mullet, Salmon, Sturgeon, Grouper, Herring. Off hand, I can’t think of any other animal eggs I may have eaten. I’ve had the opportunity to eat both loggerhead and leatherback turtle eggs, but refused. Same with gator. I don’t need another vice and they don’t need another predator.

Sea Urchin “roe” Uni – - – over sixty years ago.

Roe.

Lots, all kinds.

Has anyone had turtle eggs?

Cadbury eggs are pretty good.

Cod roe is a thing here. People here eat the livers and the tongues, too. It sounds very posh to say, but kids here at the daycares eat caviar and liver pate.

Cod livers and tongues? @cazzie?

@RedDeerGuy1 Eating sea turtle eggs is illegal in the States and most other places for very good reason. My father’s generation was the last to see them on a menu. That would be in the early 1960’s. They are still harvested in some places such as the Caribbean as tradition dies hard, but this is becoming increasingly unpopular. You might find them on a family dinner table, but never on a hotel menu.

I’m not sure about freshwater turtle eggs. The sweetwater lakes from Minnesota to Florida are full of turtle and they are not endangered. I’ve never heard of anyone eating the eggs, though.

@ibstubro In fish with livers, all the beneficial oil is in the liver. It’s very good for you and the Scandinavians make a paste of it. In Sweden, roe and cod liver is sold in toothpaste tubes and spread on knäckebröd, or bread crisps. It’s a staple at either breakfast or lunch.

Conversely, fish without livers—such as Salmon, mackerel, mullet, trout and many others—are known as “oily fish” because the beneficial oils reside in the meat itself. This is why they are considered healthier to eat than non-oily fish and are now more expensive. Because they were oilier and tasted “fishier,” they were less desirable just a generation ago. Except for salmon and trout, of course. But mullet and mackerel are good examples of formerly cheap, oily fish. They are great for smoking.

In the States, they used to throw the liver away, but in recent years they harvest them for their oils and sell it in caps at the drugstore. You don’t see a lot of it in natural form, as fish liver pate’ like you do in Scandinavia and other northern European countries.

No, other than caviar.

I was going to say to @cazzie, @Espiritus_Corvus, that it only makes sense that in a fish-rich culture ‘caviar and liver pate’ or “roe and cod liver” would be standard fare.

Like braunschweiger in meat rich cultures. I grew up eating and loving braunschweiger. Given that I have tried cooking and eating pork liver, it’s an amazing use for a waste product, IMO.

@ibstubro: Good point. I would expect no less than that people in a fish-rich culture would eat things like caviar, even the little schoolchildren.

Just yesterday I had liverwurst on toasted rye with mustard for lunch. Liverwurst is braunschweiger for those that don’t know. Many delis don’t carry it any longer but the one by my job does. Every now and then it’s a nice change.

Thanks for explaining @Espiritus. I’ve been out shopping and only on my phone. If anyone wants to try the stuff I’ll do a trade. It is high in vit D.

Yeah, I looked up braunschweiger for this question (for spelling) @jca, and it seems that what we call braunschweiger in the States is, technically liverwurst.
Which is to say, I grew up eating liverwurst, which we called braunschweiger. We never spread it, or ate it warm, though. It was kept in the casing, in the fridge, and sliced to be eaten plain, or on bread as a sandwich.

I know eating seat turtle eggs is illegal in the US, @Espiritus_Corvus, but if I was given the option, just once, by a native, I would have to try one.
People around here still eat snapping turtle contrary to the law, but they also feed them and care for their habitat. I’ve never heard of anyone mentioning eggs, though. I’ll ask around. Someone asked me if I eat turtle just the day before yesterday.

@ibstubro: I grew up knowing it as liverwurst. I know that sometimes it’s sold prepackaged and then it’s labeled as braunschweiger. When I was little, I used to eat this stuff in a little can, I think it was Red Devil brand, and it was liver pate, which was very similar. It was just like spreadable liverwurst.

@jca we have liverwurst and loads of different types. Even tinned stuff that doesn’t need refrigeration until it’s open. I like the Danish grov-type that is baked with bacon on the top. Yum. But calorie bomb.

Sounds good, @cazzie. Many people here hate liverwurst. I guess it’s an acquired taste. I used to have a cat that went nuts for it. Yesterday I took home some from lunch (the deli makes huge sandwiches and way too much meat for one sitting unless you’re a big eater) and so I put it on the floor, hoping the cats would discover they like it. They didn’t touch it.

Underwood Liverwurst Spread
I liked it, too, @jca. I worked in the factory that made it, and the employees had a fit about the stench on the liver days. I didn’t mind it, because I liked liver.

Trivia: Underwood was originally famous for “Deviled Ham and Tongue”. Tongue was before my time. ~

Right, @ibstubro. I remember the logo was a red devil, I believe. I knew I remembered something about the red devil.

I love a thick slice of liverwurst with a quarter-inch slice of white onion on top between two slices of Rye. With a spicy mustard. Heaven. Can’t get it here. Now, that’s all I’ll be thinking about. Thanks, you guys.

Hubby loves braunschweiger. I think it smells like cat food.

Man, that sounds great! @Espiritus_Corvus. I love every part.
Don’t eat meat. Now, that’s all Ill be thinking about. Thanks @Espiritus_Corvus.

And, what’s wrong with cat food, and the smell thereof, @Seek?