This shad roe recipe is such a delicacy! Deliciously rich buttery flavor and delicate texture creates an unforgettable dish that can accompany your dinner plate or can be served by itself.
Shad roe is a very seasonal product and if you want to try it, wait for spring. That’s when it comes available and is so fresh.
What is shad roe
Lets start with what shad actually is. Shad is an American saltwater fish and its a member of a herring family. I am used to a different type of herring because i grew up in Russia, but the taste is very similar. The flesh is oily and it contain lots of bones. I would not feed the fish to the children unless its a fillet. Too dangerous and easy to choke on the bone.
Well, the shad roe is an egg sac of the female shad fish. It is bright in color, deep red or sometimes with a little bit of orange. It changes its color when cooked to light brown, or grey.
Shad roe is seasonal. Usually you can find it in stores between February and May.
What does it taste like
Shad roe doesn’t taste like a caviar. I would say its much more delicate and almost melt in your mouth consistency when roe. You can try it raw in ceviche or just by itself.
It will become more firm when cooked. It has a tendency of soaking the flavor of what it was cooked with. In this recipe, i cooked it in lots of garlic and butter and it did taste garlicky and buttery. The flavor was so rich!
Where can i get it
You can get fresh roe in fish markets and specialty stores when in season. I purchased mine online and it came fresh, never frozen. Overnight delivery really helps when you trying to get fresh seafood right at your doorstep.
How to cook shad roe
One of the most popular ways of cooking roe is in bacon fat. Just cook bacon, drain the fat until only 1 tablespoon in left in the pan. Add shad roe and cook on a medium low heat for a few minutes on each side. Then, let it rest on paper towels to get rid of extra fat.
The shad roe recipe i used today didn’t include bacon fat. I made it with garlic butter. Heat butter on the skillet and saute minced garlic in it. Don’t overcook or burn, just cook until fragrant.
Add shad roe and cook for a few minutes on each side until done.
Recipe notes and tips
- Do not cook roe on high heat. It most likely will pop the sac and all that beautiful roe will just spread over the pan. Use medium low heat.
- Rinse roe under the cold water and pat dry it before cooking. It will help getting rid of extra blood.
- Leftovers. Keep them in the fridge in the container with the lid for up to 4 days. Or just tightly cover a plate with foil if you don’t have a container.
- Use only freshly squeezed lemon juice, it will make a big difference.
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- 1 clove garlic, minced
- 1 teaspoon butter
- shad roe in a sac
- chopped green onions
- juice of lemon
- Carefully rinse roe under the cold water to remove all the blood. Season with slat and some pepper.
- Heat butter in the pan and add minced garlic. Stir a round and add shad roe. Cook on each on medium low heat for about 5 minutes.
- Whilce ocoking, sqeeze lemon right in to the pan. Serve with chopped green onions and lemon slices.
- Use heavy bottom pan if you have one.
- I like to use my thermometr to check internal temrature. It should be 145 degrees when ready.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 58mgSodium: 103mgCarbohydrates: 21gFiber: 2gSugar: 16gProtein: 4g