Usually fish eggs are only processed by lightly salting and pressing. I've
never tried sectioning them. Just serve with toast points and lemon
wedges, maybe a little minced onion, and of course dry champagne!
Sincerely?
Jay A. Lundgren,
M.S., HTL (ASCP)
On Thu, Oct 23, 2014 at 1:38 PM, Thompson, Christy <
christy.thomp...@dfo-mpo.gc.ca> wrote:
> Hi all, I'm currently working on some unfertilized fish eggs. They were
> fixed in 10% NBF and processed in a vacuum processor with paraffin. The
> eggs are extremely hard to section and most of the yolk goes AWOL on the
> way to the water bath. I did do a search here for some help and a few
> things were posted but one post in particular found some answers but
> they were not listed in his reply and I think the post was pretty old
> (but no date on it). Anyone out there have any success with sectioning
> fish eggs?
> Thanks in advance!
>
> Christy Thompson
> A/Histology Lab Leader - Aquatic Animal Health
> Pacific Biological Station
> Fisheries and Oceans Canada
> Nanaimo, BC
> 250-756-7060
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