This time of year the Brook Trout are full of roe. Does anyone know if it’s edible? If so, how do you prepare it?

Yes, edible. Batter and fry same as fillets.

What's it taste like?

yogi59weedr: "What's it taste like?"

All I remember from eating northen pike and lake trout eggs that it was o'kay but really nothing special for me. If you fry trout eggs they will splatter in the pan often.
Cholesterol content?

you can live on it

We ate lake trout eggs for the first time on a Quetico trip two weeks ago. I saw on social media that a friend of mine had harvested eggs from a lake trout and we wanted to give it a try because we incidentally kept a pregnant female trout. It was fantastic. It was like the richest, saltiest, earthiest hard-boiled egg I had ever tasted. Not much for texture, but a lot of flavor.

ericinely: "We ate lake trout eggs for the first time on a Quetico trip two weeks ago. I saw on social media that a friend of mine had harvested eggs from a lake trout and we wanted to give it a try because we incidentally kept a pregnant female trout. It was fantastic. It was like the richest, saltiest, earthiest hard-boiled egg I had ever tasted. Not much for texture, but a lot of flavor."

How did you prepare the eggs?

I had lake trout eggs a couple years ago. Not for me ...and never again. Very strong 'fishy' flavor. Maybe this could be masked with copious amounts of seasonings, butter, etc. But whenever you have to mask the flavor to this extent, you have to ask: what's the point?

I have eaten them simply fried, like fish. Must admit they are quite nutritious and delicious. They have a different taste though.

As another option - curing, try it, it's not that tricky.

So it’s a bit like eating caviar?

This is a bit late , but I like them raw. They are rich and creamy. Cooked, and they get "fishy".

We just pan fried with butter. They taste like the richest egg yolks you could imagine, with a hint of the trout "fishiness." I enjoy the fishy flavor in the trout eggs, not the same as eating a mid summer bass or pike that tastes fishy.

I love most fish, including picked fish, but will pass on fish eggs. Too fishy and rubbery for my taste.

Now, my Russian neighbor has traded good vodka for salmon eggs on occasion...

You fry them in a they frying pan they pop and splatter like popcorn. Especially the trout family.

One time in 1981 or 82 a buddy of mine and I drove up to Ely with a ashtray full of quarters and icefished Shagwa. We stayed at a motel in town for like 8 dollars and talked 'em into selling us one stick of butter at Zups so we could saute our walleyes and perch and perch eggs over the Coleman in that tiny little room. What a mess! They were popping all over. The room was so small we stood on the bed and watched Johnny Carson.