Walleye and perch roe can be excellent. Every spring I fry up walleye roe. What I do is scrape it out of the skein into a bowl of salty water. I soak them to preserve, then before eating you rinse off the salt. I mix with chicken eggs, flour, basil and garlic and fry them like a pancake. It's the strangest thing but you eat it with butter and syrup and it's like french toast.
