We followed a recipe for chum roe to make caviar. NASTY. I suspect that might be my opinion of all caviar though if I ever sampled anything else.
We eat and have eaten non chrome ones, but not really colored up bright yet, and found if you bake, and don't freeze, IE eat fresh, while they are not quite like sliver or red, I just can't find much fault with them.
Chum ikura is the Grail. The eggs are huge. Whole runs out west were wiped out for the Japanese egg market. I like ikura, but chum is not my favorite.
From salt they are good but once colored they lose a lot, fast. Fantastic fish on a fly rod.
