I've had shirako also, and was aware of it's origin when I ate it. It
is disturbingly creamy, but given what it is, I'd say that's a given.
Not a delicacy for the faint of heart or squeamish amongst you.
Prepared properly with ponzu, it is very good.

Joe
X Sushi Zone regular
Arlington Texas

The World-Wide Sushi Restaurant Reference
Glossary entry

Shirako. Sperms sacs of the cod fish.

Source: WordNet (r) 1.7

milt
n 1: fish sperm or sperm-filled reproductive gland; having a
creamy texture [syn: soft roe]
2: seminal fluid produced by male fish


Source: Webster's Revised Unabridged Dictionary (1913)

Milt \Milt\, n. [AS. milte; akin to D. milt, G. milz, OHG.
milzi, Icel. milti, Dan. milt, Sw. mj["a]lte, and prob. to E.
malt, melt. [root]108. See Malt the grain.] (Anat.)
The spleen.
Milt \Milt\, n. [Akin to Dan. melk, Sw. mj["o]lke, G. milch, and
E. milk. See Milk.] (Zo["o]l.)
(a) The spermatic fluid of fishes.
(b) The testes, or spermaries, of fishes when filled with
spermatozoa.
Milt \Milt\, v. t.
To impregnate (the roe of a fish) with milt.


On Wed, 24 Dec 2003 06:08:43 GMT, Dan Logcher
wrote:

Scoop wrote:

Dan, cool to hear about your experience with the shikaro. What is the
texture like? Haven't come across it yet.


The texture is disturbingly creamy (from a guy's point of view).

I believe it is a Winter season item, only had it twice and I
think the last time was a year ago. Art? Do you recall when
that was?