shad roe is here!

My favorite spring delicacy just arrived.

I just cooked some of this a couple of weeks back; my first time working with it. I sauteed, gave it a few minutes in the oven, then put on top of caramelized onions with beer, balsamic, butter reduction. I went a little over on the shad roe–just a bit of graininess–but enjoyed it.

How do you plan on preparing it?

Does it ship well?

You know, it’s something that the food geek in me wants to like and I’ve even caught shad on the Delaware River, but I just don’t particularly like it. It’s definitely a harbinger of spring, though. Ramps can’t be too far away!

mmm ramps

I Saute them and serve with caper burre blanc, pancetta, and wilted spinach. Oh, and we expect ramps very soon!

I cure em,steelhead love em neener

I saw some at the market this morning and was intrigued. But I didn’t want to buy any until I knew what I wanted to do with it.

Paul, I would ship it from a seafood company you trust. Overnight only.

I’ve usually sautéed them in bacon grease and served them with the bacon. We ate a lot when we lived in SoCal. I don’t see it as much in Santa Fe. We generally buy it from vendors we deal with regularly and have it shipped overnight.

What are some good, simple recipes for shad roe? I’ve used it a lot, but never developed a recipe that makes me want to grab some more than once a year, if that…easy to dry out, too…

+1. I cook it once every year but never enjoy it all that much. Ramps, Fiddleheads, Morels, Asparagus. The season is fast upon us!

That’s what I do.

Whatever you do, don’t overcook them!

I don’t overcook them, I cook them to a nice medium rare.

This thread is making me hungry and jealous. Does anyone have a good shad roe mail order source?

I think I had some shaved on a pizza that really made the pie delicious. I am assuming they were the cured variety. Very earthy, rich flavor.

Anybody know where to get these?

I’ve had it steamed with a sweet soysauce, rice wine, ginger and spring onions… quite tasty.