Shad

Re:Shad (lleechef)

Mon, 26 Mar 2012 09:50:05 GMT

The only reason I dredge mine in flour is because the final product looks.....well.....prettier.

Re:Shad (mar52)

Sun, 25 Mar 2012 23:21:50 GMT

That didn't help.

Someone would have to prepare it for me.

Re:Shad (ChrisOC)

Sun, 25 Mar 2012 21:55:31 GMT

That is what I meant. I should have placed the half set of roe so that the veins were down. It looks a bit better that way. But it is really delicious. I look for it every spring. Sorry to say it looks even worse when you get it at your fish monger. But don't let the looks stop you from trying it!! This is really good stuff!!

Re:Shad (mar52)

Sun, 25 Mar 2012 21:10:48 GMT

Oh, I wasn't commenting on the presentation. It's the veins and the look of the actual roe that I can't get past.

Re:Shad (ChrisOC)

Sun, 25 Mar 2012 16:50:25 GMT

I wasn't paying attention to my presentation. The roe should have been flipped over.
(BTW that photo was from last year or maybe the year before)

Re:Shad (mar52)

Sun, 25 Mar 2012 16:03:06 GMT

Ugly food is difficult for me to eat. That fish looks very tasty.

My grandparents loved it. Melts.

Re:Shad (ChrisOC)

Sun, 25 Mar 2012 12:07:08 GMT

I like mine simple.

Re:Shad (lleechef)

Sun, 25 Mar 2012 10:43:31 GMT

It's really good dredged in flour and fried, then topped with a butter/lemon/caper sauce. For more coating do a flour/egg/panko breading, then fry. Either way, it's delicious.

Re:Shad (bartl)

Sat, 24 Mar 2012 22:43:10 GMT

I've never had shad roe before, but every time I read a Nero Wolfe novel, I end up wanting to try it....

Bart

Re:Shad (ChrisOC)

Sat, 17 Mar 2012 13:51:04 GMT

Ahhh......The season begins

Thanks, lleechef

Re:Shad (lleechef)

Sat, 17 Mar 2012 13:09:34 GMT

Yep. At Wholey's in Pittsburgh.

Shad (ChrisOC)

Sat, 17 Mar 2012 12:19:30 GMT

I suppose it is time for my annual question.......Has anyone seen shad roe yet?