Shad Roe

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pconstanti
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2005/03/25 18:48:13 (permalink)

Shad Roe

Where can I get broiled shad roe with crispy bacon?
#1

21 Replies Related Threads

    Donna Douglass
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    RE: Shad Roe 2005/03/25 19:04:17 (permalink)
    Wish I knew what to tell you, as it is one of my all time favorite meals. Used to be able to have it at the old Jai Lai here in Columbus, Ohio, but alas, neither it nor the restaurant exist these days.

    I am able to get it fresh from the local fresh fish store downtown, in season, and this is about the season. It is easy to do oneself, once you get the roe. Therefore, once every blue moon I get some and enjoy it all by myself in my own kitchen.

    Just lightly saute in butter, and serve with crisp bacon on toast. Nothing better. Although it is good mixed in with scrambled eggs for breakfast.

    Check with your local fresh fish/seafood purveyor, if there is one where you live.

    Good luck, and enjoy.

    Donna
    #2
    pconstanti
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    RE: Shad Roe 2005/03/25 19:16:58 (permalink)
    Hi Donna, I was beginning to think that I was the only one who loved shad roe. Your cooking instructions reminded me of the toast. I will surely look for shad roe in the fish market and become a chef.

    In the past The Maritime Museum held shad festivals in Kingston, NY prepared by the Culinary Institiute of America and I would make the trip up there to satisfy my hunger for the delicacy. But alas they are not doing it this year because of a change in priorities. Thanks again.
    #3
    hjbyun
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    RE: Shad Roe 2005/03/25 19:19:36 (permalink)
    I love Shad Roe. I get them at a local korean grocery store and it becomes the main ingrediant in a very spicy stew. My mouth is watering just think about it.
    #4
    dctourist
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    RE: Shad Roe 2005/03/25 21:31:45 (permalink)
    pconstanti, check out the Festivals thread under RoadFood News - the original posting, and many of the follow-ups, are on shad. I posted there today about a shad festival in Lambertville, NJ, on the Delaware River, in May. I don't know where you live, but if you're anywhere near the mid-Atlantic states you should be able to get lucky right around now. Plus, if you find it fresh, it's pretty easy to cook yourself.
    #5
    seafarer john
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    RE: Shad Roe 2005/03/25 23:00:12 (permalink)
    I love shad roe, I cook SHAD ROE and BACON and ONIONS, in season ,and I am wondering if we could get a few Roadfood shad lovers together
    sometime about the middle of April to enjoy some roe. I've got a small house and a small dining room, but I think it might be fun to host some of you guys up here to share a few pairs of roes.

    Let me know if anyone is interested and any idea you might have about some kind of a get together.

    Cheers, John
    #6
    signman
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    RE: Shad Roe 2005/03/26 00:29:37 (permalink)
    Do a search from the toolbar at the top of the page with keyword shad roe and you should find several posts on this topic from last year. I recall quite a discussion with Seafarer John leading the way. It's a big seasonal item here in Baltimore and several restaurants are running ads touting its availability. I could name names if you like.
    #7
    kozel
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    RE: Shad Roe 2005/03/26 12:27:41 (permalink)
    I've seen it on the menu at Teddy's Landing (on Rt 15) in Shamokin Dam PA.
    #8
    pconstanti
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    RE: Shad Roe 2005/03/26 12:44:12 (permalink)
    Thanks, I'll check it out.
    #9
    pconstanti
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    RE: Shad Roe 2005/03/27 10:56:01 (permalink)
    quote:
    Originally posted by hjbyun

    I love Shad Roe. I get them at a local korean grocery store and it becomes the main ingrediant in a very spicy stew. My mouth is watering just think about it.


    Hi hjbyun, Thanks for the tip. I plan to check the local fish markets.
    #10
    seafarer john
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    RE: Shad Roe 2005/03/27 13:35:14 (permalink)
    Hjbyun: Tell us more about that stew, I might want to try it.

    Cheers, John
    #11
    meowzart
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    RE: Shad Roe 2005/03/28 09:50:20 (permalink)
    quote:
    Originally posted by seafarer john

    I love shad roe, I cook SHAD ROE and BACON and ONIONS, in season ,and I am wondering if we could get a few Roadfood shad lovers together
    sometime about the middle of April to enjoy some roe. I've got a small house and a small dining room, but I think it might be fun to host some of you guys up here to share a few pairs of roes.

    Let me know if anyone is interested and any idea you might have about some kind of a get together.

    Cheers, John


    John--I would be up for that! But this April is already jam-packed. But keep me in mind for next year, OK?
    #12
    Sundancer7
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    RE: Shad Roe 2005/03/28 10:22:34 (permalink)
    I thought this might be of interest to some.

    http://www.jsonline.com/entree/cooking/jun04/235813.asp

    Paul E. Smith
    Knoxvillle, TN
    #13
    seafarer john
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    RE: Shad Roe 2005/03/28 11:11:48 (permalink)
    That's a good recipe the Sundancer posted. I've never had mushrooms as part of a shad roe dish, but they sound like an interesting addition. Also, I stopped soaking the roe in milk years ago- I don't see where it does anything for the roe (maybe she does it to give the flour something to stick to), but then, I never dredge the roe in flour. Her important point is to use moderate heat- keep the pan cool enough and the roe will rarely ever explode.

    Meozart: Your'e welcome here anytime - just let us know you are coming - and the shad roe season will extend well into May this year...

    Cheers, John
    #14
    Rayme
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    RE: Shad Roe 2005/03/29 19:11:09 (permalink)
    Well, the buggers will be running up the Delaware soon and I'll be there (no guarantee I'll catch any of them but there's always the fish market). Anyone read John McPhee's book about shad?
    #15
    seafarer john
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    RE: Shad Roe 2005/03/29 21:10:05 (permalink)
    Like all of his boks , it was a winner!

    Cheers, John
    #16
    hjbyun
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    RE: Shad Roe 2005/03/29 21:47:33 (permalink)
    The spicy stew I make is called Maeutang (translated, spicy stew).

    1.5 TBLs of Kochujang (hot red pepper paste).
    2 teaspoons sesame oil
    1 TBL of soy sauce
    2 cloves of garlic chop finely
    black papter to taste
    1 TBL of vegitable oil
    2 Cups of fish or chicken stop (water also works)
    1 zucchini
    2 or 3 red or green chilies
    green onion
    1 cake of bean curd (medium to soft type in cake form cut up in smaller cubes)
    red snapper or seabass (this is where I add shad roe in addition or instead of)

    mix red pepper paste with sesame oil, soy sauce, garlic and black pepper. Heat oil in a pot. sautee the mixture in hot oil (it will smoke and definitely smell up your house). Add stock (note you are making stew not soup) don't add too much liquid. Add Zuc, chili and other vegies you may wish. boil for a few minutes then add the sea food stuff. When almost done add tofu. then before serving add green onion.

    Really good on a cold rainy day with some rice. enjoy.
    #17
    CheeseWit
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    RE: Shad Roe 2005/03/29 22:45:41 (permalink)
    Shad Roe (and Shad) is big in the Philly area due to the abundance of Shad in the Delaware river. Most of the better/bigger diners will offer it in season.
    #18
    seafarer john
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    RE: Shad Roe 2005/03/30 09:31:18 (permalink)
    hjbuyn: Thanks for the stew recipe. I think I'll try it sometime this Spring, but it'll have to be cooled down quite a bit for our tender taste buds.

    Cheers, John
    #19
    D Kennett
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    RE: Shad Roe 2005/03/30 10:13:40 (permalink)
    Lowery's in Tappahannock, VA, should have it now or soon. They give you a choice of shad, shad roe or a combo.
    #20
    howard8
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    RE: Shad Roe 2005/03/30 10:35:57 (permalink)
    Shad roe is among the few things I have never eaten.
    Would someone take a stab at describing the taste
    and texture?
    #21
    fcbaldwin
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    RE: Shad Roe 2005/03/30 10:39:38 (permalink)
    quote:
    Originally posted by D Kennett

    Lowery's in Tappahannock, VA, should have it now or soon. They give you a choice of shad, shad roe or a combo.


    I don't believe I've seen Lowery's Seafood Restaurant mentioned around here before. And it's been years since I've been there. Pretty much a classic Roadfood place as I recall.

    528 Church Lane, Tappahannock, Va.

    Frank

    #22
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