Made some roe tonight, dredged in flour, pan fried in bacon fat/evoo mix, topped w brown butter/caper/onion sauce. Was tasty but I wasnt expecting such a granular texture, was almost like flying fish roe but firmer and less briney...did I prepare it incorrectly or is this what the textue is supposed to be like? I was expecting something firmer or creamier? My husband fishes for shad here in Va and the roe was fresh (caught and eaten w/in 24 hrs).
PS. The roe was from a white shad, have hickory shad roe that I will test out tomor pm if you have any suggestions, they will be greatly appreciated!