Milt is the seminal fluid of fish and mollusks, or the sperm sacs and testes that contain the semen. It is sometimes also called soft roe. It is a common dish eaten by cuisines that use fresh fish, often fried.
In Indonesian cuisine, the milt (called telur ikan; "fish egg") of snakehead and snapper is usually made into kari or woku.
In Japanese cuisine, the testes (called shirako) of cod (tara), anglerfish (ankō), salmon (sake), squid (ika) and pufferfish (fugu) are eaten.
In Korean cuisine, the milt (called iri) of Alaska pollock, cod, blackmouth angler, bogeo, and sea bream are eaten.
In Romanian cuisine, the milt of carp and other fresh water fish is called lapți and is usually fried.
In Russian cuisine, herring milt, called moloka (молока), is pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe. Various whitefish soft roes are usually consumed fried and it is an inexpensive everyday dish.
In Sicilian cuisine, the milt of tuna is called lattume and is used as a typical pasta topping.
In British cuisine, cod soft roes are a traditional dish, usually fried in butter and spread on toast.