Shad Roe

[9lives]

Bought a few shad roe at Giuffre's Seafood on Salem St in the North End..sauteed in a little butter...fabulous. Also beautiful swordfish steak, cut to order from a mid size fish.

[galleygirl]

And how much were a pair of these beauties? Perhaps an Atkins-dieter in my aquaintance will get lucky if I get to Haymarket Friday, and make a quick stop there...

[9lives]

I think it was $9.50/ lb. Does that sound right? I bought a big sword steak and they added it together. Looked much better than the ones I saw at Savenors..which I'm sure cost more.

Funny thing, the fish monger, who's a second generation (at least)owner of the mkt asked if I liked shad roe. My truthful answer, I'd had it a few times but hadn't much cared for it...but wanted to give it another try." I asked him if he'd ever had it..answer was no.

[galleygirl]

I think they're usually priced by the pair, not the pound...

I've often found fish-mongers who don't touch the stuff, who asked *me* for recipes and what to do with anything I may be buying...

[Susan G]

I've been asking all over Albuquerque for shad roe - and none of the counter clerks had ever *heard* of it..........maybe in Santa Fe. Hmmmmm - sauteed shad roe on toast points!

[9lives]

These guys may be able to overnight it. I haven't used them personally but I've heard very good things.

http://www.browne-trading.com/

[rancho_gordo]

I LOVE eGullet!

Traded with another vendor today and she gave 2 shad roe. She made a face and I said I'll try anything, but I have no idea how to cook it.

Any ideas for something very simple?

[miahoyhoy]

I like my Shad Roe simple.

Sauteed in some butter, Once cooked hit the pan with some shallots, garlic, white wine, whole butter, a squeeze of lemon and fresh parsley.

Also like it with sauteed fiddlehead ferns, fennel, garilc, tomato, chives and pernod with whole butter.

[WHS]

James Beard's recipe is good--Shad Roe with bacon. Cook some good bacon, set aside. Melt a stick or two of butter over low heat. Place the roe in the melted butter and poach it for a few minutes. Turn it over and do the other side. When it's just cooked, not dried out, serve it with lemon and the bacon on top. YUM.

[rancho_gordo]

Well, there were no responses last night so I turned to Joy of Cooking. Sauteed with butter and olive oil, 2 mins a side. Removed roe sacks and then added sherry vinegar (a teaspoon) and some capers to the remaining liquid.

Absolutley divine and not "challenging" in the least.

JOC said it was rich and that two sacks were too rich for one person. Guess again! I hate them both with a green salad and went to sleep smiling!

I hope to get them again and will try the two methods mentioned above. Thanks!

[bulevich]

There is also a good shad roe recipe in "The Whole Beast" by Fergus Henderson. Highly recommended.