Shad roe, available fresh in the spring, is different from other roe. “It’s not discrete balls like caviar—it’s more like a mass in a sack,” says Claudette. “I’ve had it in a French restaurant lightly sautéed in butter with a little lemon. At home, I just steam it Chinese-style with a little peanut oil, ginger, and soy sauce to finish. I’ve found shad roe to be very mild-flavored compared to other fresh roe.” Pata_Negra simply fries it in butter and serves it on rye bread or over warm boiled potatoes.

And if you ever get the chance to have smoked shad roe, do it, says mrbigshotno.1. “Sautéed with bacon and shallots and hit with a little sherry. Delicious!!!”

Discuss: Shad Roe What makes this a Big Deal?

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