Milt  —  a.k.a. soft roe or white roe  —  is the sperm-containing fluid in the testis of male fish. Like fish roe, milt of certain fish species can be used in cooking.

In picture above: tiny, fresh milt sacks removed from fresh Baltic herring.

A whole milt sack can be either smoked, pickled, cooked  —  usually poached or breaded and fried  —  and eaten sliced or chopped on canapés or mixed in salads, soups and stews. Cooked, unflavoured milt has a smooth and soft, creamy texture and a mild flavour.

In picture on left: a smoked milt sack removed from smoked Baltic herring.