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Apr 30, 2002 12:38 PM

Shad Roe

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Went to Santa Monica Seafood to buy fresh tuna ($7.95 lb - Ahi was $17.95) for offspring to make salad nicoise for dinner - he spent one summer going the length of the south of France eating it every day; shad roe was $24.95 lb so bought one roe (I am the only one in the house that eats it) - now how do I cook it best since must eat it today? They had lots of oysters 65 cents a piece from good eating areas of the sea and fresh halibut.

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  1. The best way to cook shad roe is to fry up some bacon, dredge the roe lightly in flour, then fry it in the bacon fat. pull it from the pan and deglaze with a little red wine vinegar. Be careful not to overcook the roe. it should be springy, not hard. shad roe is an acquired taste for some people--it's intensely fishy.

    hate to be a bummer about the tyke, but did he really spend all that time on the Riviera and not notice that salade nicoise is made with canned tuna? hope you weren't paying the bills!

    2 Replies
    1. re: FED

      Off to drag out the balsamic and the fry pan. Tyke has improved the original version with the fresh tuna plus vinigrette of olive oil, feta, mashed anchovies, lemon juice, garlic and cracked pepper (receipe from girlfriend long ago perdu). It was truly memorable

      1. re: FED

        Made the shad roe as you suggested and deglazed the pan with red wine vinegar, THAT was the trick to make the springy spongy roe lightly floured and fried in applewood smoked bacon a real treat. Thanks for the hint. Had some fried potatoes, a few peas and some cold steamed vegetables with it. Oh and a few spoons of Mexican yoghurt that has fresh strawberries already stirred in it.