Don't know what you all have against fish jizz (aka milt) -- it is food to some.

From Wikipedia:

In Russian cuisine, herring milt (молока, "Moloka") pickled the same way as the rest of the fish, but eaten separately, sometimes combined with pickled herring roe.

In Japanese cuisine, the milt (白子 shirako 'white children') of cod (tara), anglerfish (anko) and pufferfish (fugu) are a delicacy.

In Sicilian cuisine, the milt of Tunafish is called "Lattume" and is used as a typical pasta topping.

I mysel have often eaten it in a marinated herring dish my mother used to make.