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shad roe, did I do it right?

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Made some roe tonight, dredged in flour, pan fried in bacon fat/evoo mix, topped w brown butter/caper/onion sauce. Was tasty but I wasnt expecting such a granular texture, was almost like flying fish roe but firmer and less briney...did I prepare it incorrectly or is this what the textue is supposed to be like? I was expecting something firmer or creamier? My husband fishes for shad here in Va and the roe was fresh (caught and eaten w/in 24 hrs).
Thanks!
PS. The roe was from a white shad, have hickory shad roe that I will test out tomor pm if you have any suggestions, they will be greatly appreciated!

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  1. I wonder if you cooked it too long. it should be firm yet creamy and smooth - not grainy.

    I do them like I would (if I liked it) liver and onions. With lots of bacon and sauteed onions. I pan fry them after they have been dredged in flour, salt and pepper and then pan fry in bacon grease and butter until they are caramelized and firm. Do not turn them too early or you might break the sacs. Just let them ride. Then put the whole pan in the oven (so use cast iron) for a few minutes. You could then pull the roe and make your sauce or really any tangy piquanty sauce with lemon or vinegar.

    I pile up the onions and bacon, slice the roe over the top and then sauce it. Try it with this mound on top of radicchio or mache lettuce. Yum!

    1 Reply
    1. re: Sal Vanilla

      sounds amazing and yes, guess I was expecting a creamy texture, prob what threw me off! Only cooked 2-3 min per side but it was a very hot pan. Thanks for the tip, will try again, ur recipe sounds amazing :-)

    2. I would use the term "granular" to describe shad roe, yes. But not unpleasantly so. I would cook it a little less time and see how it goes. But, as for your method, sounds fine.

      1 Reply
      1. re: Mister Meatball

        this was def unpleasant to me, and I have a VERY adventurous palate! WIll try again and try to cook for less time. Thanks Mr. M :-)

      2. Should be granular but in a good way. Texture like firm warm caviar. Try in just butter and when finished the inside should be ' medium '. When too dry texture almost crunchy and not moist.
        Finish with a sprinkle of good salt and that's it.

        3 Replies
        1. re: Delucacheesemonger

          was crunchy, almost sandy? I figured I'd messed it up because it had to be better than what id made, hard when you have nothing to base if off of. thanks a mil for the tips :-)

          1. re: Delucacheesemonger

            I love flying fish roe and caviar but this freaked me out a little lol gonna have to try and cook less, have you ever tried the long cook method? Do you think this may change/improve texture?

            1. re: Delucacheesemonger

              ps have sea salt that I got in a recent trip to Maine, will finish in that, great suggestion