The shad are running in the Hudson Valley in New York: Cooking & Baking Posted April 17, 2005 if you have never boined shad then i'd say let the fish monger take care of it. it an art to see someone bone those babies! thats why there soooo cheap if there not boned. the smoked roe sounds great and i'd like to make some myself. can you tell me more about them. were they hot smoked? or were they cold smoked and a little undercooked and creamy in the center?which ever way they do sound good!