The first time I ate animal sperm was on Valentine’s Day. Why don’t we eat the other?

In U.S. restaurants and grocery stores, fish sperm is hard to come by.

In Russia , milt from herring or whitefish moloka is served under the name of moloka moloka .

In some fish, like cod, it comes out looking like squiggly tubes that fold in on themselves.

In tuna and mullet, it's broader and smoother, resembling a piece of muscle or liver.

In Japan , cod milt, or shirako , is so popular that one company sells an imitation version made of tofu.

In the U.S. today , it is mostly in higher-end Japanese restaurants, frequently as part of a winter omakase.

Alaskan cod fishers bring in massive quantities of milt in season , and the sperm is rarely eaten in servings larger than a couple of ounces .

The mammary excretions of nonhuman animals are standard fare in Western cuisines.

But if you didn’t grow up sucking down Yoo-hoo and peeling strips of string cheese, the looks, taste, and very idea of milk products can be nauseating.

We rarely come into human eggs outside of a lab, because they’re barely visible to the naked eye.