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Shad Roe is only in season for a short while. It is the egg sack of a very bony fish that lives in the Connecticut River. You usually cook it with bacon and garlic. People go crazy for the stuff.
Any fans on the board?
If so, how do you cook it and what do you serve it with?
I've never had it but I would certainly try it if I saw it on the menu somwhere or someone cooked it for me. What does it taste like ? Is it fishy ?
I like fish roe in other recipes like Taramasalata so it sounds intriguing to me.
I've never had it but I would certainly try it if I saw it on the menu somwhere or someone cooked it for me. What does it taste like ? Is it fishy ?
I like fish roe in other recipes like Taramasalata so it sounds intriguing to me.
The roe and the shad are cooked separate. The Shad was good, slightly heavier tasting, but not quite as oily as bluefish. The Roe (egg sacks) tasted almost a bit like liver, but not quite. I would like to try it again as I think the cook over cooked it!
The roe and the shad are cooked separate. The Shad was good, slightly heavier tasting, but not quite as oily as bluefish. The Roe (egg sacks) tasted almost a bit like liver, but not quite. I would like to try it again as I think the cook over cooked it!
That sounds quite nice actually. I like pretty much all fish from the very fishy fish to the more "meaty" ones ( like Monkfish) .
Is it something which you find most places on the Eastern Seaboard ?
That sounds quite nice actually. I like pretty much all fish from the very fishy fish to the more "meaty" ones ( like Monkfish) .
Is it something which you find most places on the Eastern Seaboard ?
I'm just learning about it myself. I had it for the first time last night. I wasn't that excited about it, but maybe if it was cooked better next time?
Actually, I just read where the roe (egg sack) should be pink in the middle and you must be careful not to overcook it! Now I am certain that what I ate last night was overcooked because it was brown all the way through. This person always cooks the hell out of everything, so no surprise.
I think they also eat shad roe in the south with bacon and grits.
People get excited about shad roe here in Philadelphia. Season always gets noted in the newspaper with a recipe similar to the one you mentioned with bacon. I'm not a native Philadelphian and have not tried it--would like to, perhaps after a drink or two (my method with sushi).
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