I was serious as a heart attack with my original post. They really are good.

I had a backyard BBQ for my office staff last summer after a successful ocean outing for salmon. We served alder-planked king, and grilled king in a teriyaki marinade. I fried up some salmon milt rolled in panko (crisp Japanese breading for deep frying) for appetizers. A few of the adults tried them but just couldn't get over the thought of exactly what they were eating. The kids (not knowing what they were) just gobbled them up!

One of the office girls was shocked as her 4 yr old daughter just kept coming back for more. Some time later, she told me that she was serving her daughter some fish-n-chips out of the grocer's freezer. The little girl absolutely refused to eat them, emphatically declaring "I only like the 'fish' at Dr. Estalilla's house!" I just cracked up!

So you see, it's all in the mind! Don't knock 'em til you try 'em.

By the way, that's not the only way to fix 'em. If you really want to be CREATIVE, I have used them as filler with shrimp and ground pork for won tons, lumpia, gyoza, mandoo (depending on your Asian preference). They are great in chowder if you are low on clams. They can also be used as a substitute in any dish that calls for tofu. I have even used them chopped really fine in lasagna.

Hey Steve, how about running a few "specials" at Johnny's Dock... I can be your prep cook for the night?