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 Shad

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ChrisOC

  • Total Posts: 901
  • Joined: 7/9/2008
  • Location: Ocean City, NJ
Shad Sat, 03/17/12 12:19 PM (permalink)
I suppose it is time for my annual question.......Has anyone seen shad roe yet? 
 
#1
    lleechef

    • Total Posts: 6210
    • Joined: 3/22/2003
    • Location: Gahanna, OH
    Re:Shad Sat, 03/17/12 1:09 PM (permalink)
    Yep. At Wholey's in Pittsburgh. 
     
    #2
      ChrisOC

      • Total Posts: 901
      • Joined: 7/9/2008
      • Location: Ocean City, NJ
      Re:Shad Sat, 03/17/12 1:51 PM (permalink)
      Ahhh......The season begins 
       
      Thanks,  lleechef
       
      #3
        bartl

        • Total Posts: 1208
        • Joined: 7/6/2004
        • Location: New Milford, NJ
        Re:Shad Sat, 03/24/12 10:43 PM (permalink)
        I've never had shad roe before, but every time I read a Nero Wolfe novel, I end up wanting to try it....
         
        Bart
         
        #4
          lleechef

          • Total Posts: 6210
          • Joined: 3/22/2003
          • Location: Gahanna, OH
          Re:Shad Sun, 03/25/12 10:43 AM (permalink)
          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.
           
          #5
            ChrisOC

            • Total Posts: 901
            • Joined: 7/9/2008
            • Location: Ocean City, NJ
            Re:Shad Sun, 03/25/12 12:07 PM (permalink)
            I like mine simple.
             

             
            #6
              mar52

              • Total Posts: 7593
              • Joined: 4/17/2005
              • Location: Marina del Rey, CA
              Re:Shad Sun, 03/25/12 4:03 PM (permalink)
              Ugly food is difficult for me to eat.  That fish looks very tasty.
               
              My grandparents loved it.  Melts.
               
              #7
                ChrisOC

                • Total Posts: 901
                • Joined: 7/9/2008
                • Location: Ocean City, NJ
                Re:Shad Sun, 03/25/12 4:50 PM (permalink)
                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)
                <message edited by ChrisOC on Sun, 03/25/12 4:53 PM>
                 
                #8
                  mar52

                  • Total Posts: 7593
                  • Joined: 4/17/2005
                  • Location: Marina del Rey, CA
                  Re:Shad Sun, 03/25/12 9:10 PM (permalink)
                  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.
                   
                  #9
                    ChrisOC

                    • Total Posts: 901
                    • Joined: 7/9/2008
                    • Location: Ocean City, NJ
                    Re:Shad Sun, 03/25/12 9:55 PM (permalink)
                    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!!

                     
                    #10
                      mar52

                      • Total Posts: 7593
                      • Joined: 4/17/2005
                      • Location: Marina del Rey, CA
                      Re:Shad Sun, 03/25/12 11:21 PM (permalink)
                      That didn't help.  
                       
                      Someone would have to prepare it for me.
                       
                      #11
                        lleechef

                        • Total Posts: 6210
                        • Joined: 3/22/2003
                        • Location: Gahanna, OH
                        Re:Shad Mon, 03/26/12 9:50 AM (permalink)
                        The only reason I dredge mine in flour is because the final product looks.....well.....prettier.
                         
                        #12
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