Shad roe was a new one for me. When I asked for it in my local fish market, I was expecting some sort of a grouping of transparent fish eggs: it looked more like a bloody liver! I say bloody because it literally looked the color of blood and like an organ. Then again, it is an organ. It is the membrane or sack that holds the fish egg. Again, wasn’t expecting that.
I asked the counter guy how to cook it, and he said a little flour, salt and pepper and sauteed it. At home, I put Sally (Nourishing Traditions) on the job. Her book said to boil and then simmer in water, salt and vinegar; then to top with some butter, paprika and broil till brown.
I had just finished cooking some scallops in butter, so with the remaining pan drippings (after the simmering in the water/vinegar/salt mixture), I simply sauteed the roe. I loved it!
I know, I know: I’m always sounding the trumpet for real, traditional food, so why the big deal? It was just a reminder of how important it is to keep reaching; keep trying new things: food and otherwise. There’s always something new out there, and being American is no excuse to not find culture in our own surroundings.
Shad roe has a long history in the Northeast, and is a delicacy only left to the Spring. I hope my adventure will prompt your own!
I’d love to hear if you’ve ever tried shad roe, and any thoughts you may have on it!
This post is part of Monday Mania at The Healthy Home Economist!