The major source of American caviar is shovel nose sturgeon AKA hackleback .they rarely get over ten lbs

I get a lot of fresh trout eggs from processors where I pick up fresh scraps to make oil.
Rendered down , they make a fair lure base for some predator lures.

I don't like fried fish eggs. But raw, slightly salted, or dipped momentarily in boiling water are great (this applies to salmon eggs).

I don't know if you could prepare other eggs this way, but this is how I really like salmon eggs;
You need really ripe eggs (loose in the skein or fresh squeezed from the fish). Boil water in a sauce pan lightly salted and some black pepper, also add to the water finely diced onion. Dump the eggs in the boiling water, stir them for a few seconds; you want them to just turn from a liquid (inside the egg) to what would be a "soft boil", if you cook them just a few seconds too long they will turn rubbery or too firm.
When they are cooked just right, dump them into a strainer to remove the hot water and stop the cooking process.
Dump them on your plate and eat.

I doubt this is a traditional Native American way of preparing them, but that's how my Puyallup friends (the Satiacum clan) showed me how to cook them years ago. Anybody on here remember Bob?

Here in western Alaska pike eggs are eaten raw with a little salt. I eat all fish eggs myself, my favorite is burbot boiled, they look like sausages. Herring are good cooked or raw. Salmon are good salted, or cooked, or picked.No eggs are thrown away around here.

perch egg when they are small an tight, fried like fish

I have a friend that eats sucker eggs