I got gifted some white seabass a few weeks ago and didn't want to toss the eggs. I remembered a thread about drying the eggs out in salt and also that someone said they had grilled the eggs in olive oil and they were good. EDIT: here's the thread: http://www.spearingforum.com/viewtopic.php?f=11&t=5025&hilit=yellowtail+eggs
I tried both, right now half the eggs are packed in salt in my fridge, but I also cooked up the other half. Here's what I did to cook them.
Split the roe sack in half, if you don't the flavor won't get into the egg mass.
Heat up olive oil in a pan. Dust the eggs with garlic salt and on a low heat put the eggs inside. I also covered it with a lid to keep the heat on it better and also keep the oil spattering down.
You have to keep the heat on low and when the eggs cook flip them over. Remember to cover it to help steam them till they are done. When they were done I ate some straight and they were pretty good, I also made up a mix of ketchup and wasabe and it was fantastic in that. I suspect that they will also be good in dips too.
I brought some to work and gave it to my old boss, he had made up egg salad with them and it was excellent that way. I'll definitely be trying that again.