Shad is a fish that make their spring migration from the Gulf to the Chesapeake every year to spawn in the brackish Bay. It’s a lovely rich fish and the “Roe” or egg sack is a delicacy that marks springtime and the Lenten season in Maryland. If you like Salmon you will enjoy Shad and Shad Roe. The fish has a high Omega 3 content. It can be purchased whole (with or without Roe), split (Roe removed), fileted, or boned. The fish is quite boney so there are still bones left in the meat after fileting. If you want the fish boneless you purchase it “boned”. Below is our favorite way to prepare the Roe.
Place Roe in a sauté pan with just enough water to cover. Bring the water to simmer over medium heat and poach the Roe until gray and firm, about 5 min. (do not boil). Poaching seals the membrane and reduces the tiny eggs from popping during the browning process. Carefully pour off all the water and add 1 tbsp. butter, olive oil, garlic, and onions. Gently brown over med/low heat until a light golden crust forms on the Roe. Salt and pepper to taste. When Roe is browned and firm and gray throughout (about 3-5 min.) transfer to a plate. Deglaze pan with the wine. Wisk in remaining butter and pour over Roe. Top with crumbled bacon and serve.
- 1 large Roe set or 2 medium sets
- 3 tbsp. butter
- 1 tbsp. olive oil
- 1 clove garlic, chopped
- 2 green onions, chopped
- ¼ cup dry white wine
- 2 strips bacon, cooked and crumbled
- Lemon wedge for garnish