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Shad Roe

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Frank Deis

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Shad Roe

by Frank Deis » Fri Feb 22, 2013 1:15 am

It should be time for Shad Roe, at least on the East Coast

Has anyone located this wonderful stuff? I miss it more often than I find it and I will be on the prowl for the next several weeks!
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Redwinger

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Re: Shad Roe

by Redwinger » Fri Feb 22, 2013 11:27 am

Frank Deis wrote:It should be time for Shad Roe, at least on the East Coast

Has anyone located this wonderful stuff? I miss it more often than I find it and I will be on the prowl for the next several weeks!


Isn't still a bit early for the Shad run?
IIRC,the Connecticut River run occurred a bit after the opening of trout season which was always the first Saturday in April. A sure sign of Spring was the sprouting of all the "Shad Roe For Sale" signs along the then rural roadsides and standing in the icy waters of the upper reaches of the Housatonic River with my Dad trying to coax a rainbow to take the fly. Now ya got me craving some of these delicacies and I'm sure not gonna find either around here.


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Dale Williams

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Re: Shad Roe

by Dale Williams » Fri Feb 22, 2013 4:23 pm

I think of shad roe season in NY as late March/early april
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Frank Deis

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Re: Shad Roe

by Frank Deis » Fri Feb 22, 2013 5:17 pm

I think sometimes stores get shad roe from farther south, I have heard it's been spotted, but patience is certainly a virtue.

My mother used to buy it in a can but I really don't remember ever seeing canned shad roe in recent years.
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Barb Downunder

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Re: Shad Roe

by Barb Downunder » Sat Feb 23, 2013 7:06 pm

Hi Frank
How do you like to prepare your shad roe.?
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Frank Deis

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Re: Shad Roe

by Frank Deis » Sun Feb 24, 2013 12:29 am

Barb, fry it -- maybe a dusting of flour first. Simple is good.

I might get into more elaborate recipes if I could find the stuff regularly. The season is so short and many years I miss it completely.
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Dale Williams

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Re: Shad Roe

by Dale Williams » Sun Feb 24, 2013 12:34 am

I'm with Frank- a fry/saute works great (I usually do in bacon fat, then remove sacs and stir a little mustard and/or capers in pan, and top roe sacs with the sauce)

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