Spring in the Palmetto State

[Jim Godfrey]

In spring the American shad travel up the rivers from the Atlantic Ocean to spawn. They have been harvested for hundreds if not thousands of years. Their roe sacks are a delicacy that are treasured by many. Here is our second consecutive pan of shad roe in as many nights. We just can't quit eating them! It's been a tradition in my home for years, and I just wanted to share it. Bon Appetit you'all!

 

[Irish Eyes (Mrs.Z)]

Roe=fish eggs, right?

Never tried them (heck, we do salmon, trout, smelt and bass, here. I don't think we have shad). Looks like you drench them in flour and fry them with bacon and green onions.

Sooooo.... what do they taste like? Are they fishy-tasting or delicate? What is the mouth feel? Are they squishy inside or do you cook them until crisp all the way through? Besides what they're fried with, what do you eat with them to make a meal?

 

[Irish Eyes (Mrs.Z)]

Forgot the sturgeon....mmmmm.... smoked sturgeon. Yum!

And I've never eaten ANY roe--just the grown-ups .

 

[Jeff Linkchorst]

Your correct Roe = Eggs.

We get a shad run up the Delaware river. I have caught many, but never eaten any though. Not really a fish eater. In our fish & game booklet. They say you can eat up to so many fish from the river/lakes in Pa. If I remember correctly there is mercury in the water. So I am not eating any....

 

[Jim Godfrey]

They are dipped in an egg wash, then flour and browned in bacon grease on both sides, topped with spring onion (the white bottoms) sauteed in butter. Once done they are topped with crumbled bacon, onion greens, and fresh squeezed lemon juice. The texture is soft but grainy. The flavor is a little fishy, but not strong. Very delicate. We harvested short nosed sturgeon years ago, but they are now protected. I remember smoked sturgeon, fondly!