Shad Roe

Here’s a simple preparation for a springtime delicacy, Shad Roe! The shad is a member of the herring family, and like salmon, they return from the ocean each year to spawn. Both the fish (which is quite bony) and the roe are highly prized in the mid-Atlantic states, and we have customers who faithfully flock to our counter each spring for this highly-anticipated regional specialty you can’t get anywhere else in town.

• 1 set of Shad Roe – we recommend one set per person for a main course
• Drake’s batter mix or seasoned flour for dredging
• salt & pepper
• 4 strips of bacon
• lemon wedges
• 1/2 stick butter (clarified)
• capers & parsley (optional)

Clarify the butter by warming over very low heat and skimming the white solids off the surface until you are left with a clear, golden liquid.

Dredge roe in Drake’s batter mix or seasoned flour.

Heat clarified butter in a pan over medium heat until it is sizzling hot. Gently place the roe in the pan, cook for about 4 minutes a side or until just opaque in the center. Be sure to partially cover the with a lid or a splatter screen because sometimes the roe can explode during cooking. Serve with bacon and lemon wedges on the side (or with some capers quickly cooked in the pan with a bit of lemon juice and parsley). This dish is also traditionally served with a simple broiled fillet of shad on the side.

We shot a video of Mike removing a set of shad roe from a shad…it’s a little visceral, but if you’re into that kind of thing accompanied by a soundtrack of “Let’s Do It (let’s fall in love)” by Cole Porter and performed by Louis Armstrong and Oscar Peterson, this is your lucky day!