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shad roe- how to cook, what to look for

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shad roe- how to cook, what to look for

Gooseberry | May 11, 2006 04:25 PM

One of my cousin's favourite things is shad roe, which I think is the egg sac of some kind of fish?
Anyway, Wholefoods has them in my area, 2 for $12. This price seems a little steep (they're not particularly big things), but my cousin is so crazy for them, that I'm willing to give them a try. But I honestly don't know anything about them.

What do they taste like, what texture do they have?

My cousin reccommends sauteeing them very slowly in olive oil, but I don't know how long, what perfectly 'cooked' shad roe is (well-done? rare? what does it look/fee; like when it is cooked?).

Basically, I don't want to go in blind, so hit me with whatever advice you've got, please. Reccommended cooking methods (I'm thinking something simple, that a shad newbie can handle, which highlights the essence of the marvellous thing that shad roe is supposed to be), any other info...

Thanks in advance, 'hounds.

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