Keriorrhea is what occurs when one eats 'white tuna', a sushi industry lie used to market escolar. The symptoms are diarrhoea resembling yellow liquid wax.YUK! So yesterday I cooked a 1/2 of striped bass roe about the size of medium ear of corn at 10" by 2", and got sick the next morning. Sick is defined as inability to avoid having same uncontrollable waxy foul yellow ooze. Amount I ate was 3/4, about 7 ounces it is rich like scrambled eggs, and the cooking method was browned in butter. The glowing accounts of roe eating in this website now take on a different hue. Also it is really difficult to clean up the clothing and bedsheets. I have no other symptoms, the roe was beautiful and fresh smelling. I am thinking that striped bass roe contains the same indigestible waxy esters as the aforementioned escolar. The roe starts out pale pink in the raw state, then pale green as it cooks, I let it get yellow/brown and almost crispy as a slightly overdone omelette. Tasted very good. Anyone else have this happen to them with striped bass roe? In Rhode Island it is a wild fish, salt water origin, known as 'striper'. I have had the red and white filets often, without any incident. Comments, please.