Milt

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For the alternate meaning of "milt" as "spleen", see Spleen.

Milt is the seminal fluid of fish, mollusks, and certain other water-dwelling animals who reproduce by spraying this fluid onto roe (fish eggs).
The term also refers to the male genitalia of fish when they contain sperm. Herring milt, in particular, is used in Russian cuisine. it is pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe.
As a verb it means the action of the male fish when impregnating the female.

[edit] Cooking recipes

Some classic russian cuisine recipes featuring milt:

Salmon milt tempura

You will need:

500 g of milt (fresh frozen)
2 eggs
3-4 tblsp. flour
1-2 tblsp. vegetable oil
salt, spices.

Thaw milt (other fish can be used instead of salmon), rinse in cold water, drain and dry with paper towels. While thawing the milt, prepare soft dough: mix 2 eggs, add some salt, flour, and mix until homogeneous. Add salt and fish spices to thawed milt. Put oil on heated frying pan. Dip milt into dough and put on the frying pan immediately. Pack the milt strips close to each other. Turn over to fry on both sides until crisp on the surface. Milt tempura can be served hot with garnish or cold.

Milt in white wine

You will need:

250 g. fresh milt
1 tomato
1/2 tsp. lemon peel powder
1/8 glass white dry wine
2 tblsp butter
1/2 tsp. salt
fresh ground pepper
parsley greens
bread crumbs

Rinse fresh milt in cold water, put in the frying pan, greased with butter. Cover with sliced tomato, lemon peel powder, salt, pepper, parsley, and a few pieces of butter. Pour wine over the milt, sprinkle bread crumbs, cover with a lid, and put into an oven, preheated to 200 deg C for 10 min. Can be served hot or cold, or as sandwich filling.

Milt with horseradish

You will need:

200 g milt
10 g flour
20 g vegetable oil
80 g horseradish in vinegar

Rinse milt without breaking the film, optionally dunk in boiling water, roll in flour, add salt and fry in oil on a frying pan. Cool, and serve in a serving dish, with horseradish in vinegar and greens on top.