“How can I put this… It looks like something a demon would eat,” I tweeted in response to a friend asking me what shad roe looked like. There it was, in its full, bloody glory on my kitchen counter: lumpy, slippery, and covered in a delicate web of veins. It even had the faintest metallic smell of blood. You’d almost expect it to pulsate and crawl around. I tweeted her a picture of it as proof.
Believe it or not, this wretched-looking thing is a seasonal delicacy that’s sought from shad swimming up the Delaware River to spawn during the very first weeks of spring. The sign on the display at The Lobster Place, where I purchased mine, said: “The foie gras of fish – a delicate texture and full flavor.” It was being sold for $13.95 per piece. When I got to the register, the fishmonger who rang me up gave my pick a nod of approval. He said that the shipment had just come in and that the shad roe were wild and from Virginia.
This wasn’t my first time having shad roe. I’ve had a fascination with it for years but was initially too shy to buy it. To be honest, I was afraid of being judged in the cash register lines. I thought my purchase would either make people feel sorry for my dinner guests or think that I lived alone. Thankfully, I overcame this silliness and became a bold shad roe fanatic, now confidently pointing out which sacs of roe I want without a care. Apparently, some people go crazy for this stuff, and I may just be one of them. 
There are many different ways to cook shad roe. Despite how it looks, the flavor is savory and briny, but only subtly so, and there’s no lingering aftertaste. Shad roe is known to take on the flavors with which it’s cooked, so the smokiness of bacon is a traditional pairing. The classic style of preparation varies from a gentle poach before roasting in the oven on low heat, broiling, or dredging it in flour and then pan-frying in bacon fat with capers. It’s typically served with toast points or mashed potatoes. Scraping the roe into beaten eggs and scrambling the mixture is another popular method.
Personally, I simply fry shad roe in a cast iron pan with a bit of butter and lots of garlic, and top it off with a lemon parsley sauce. I like mine nicely browned and crisped at the edges, but it must be handled carefully as the membrane is prone to split open. Ideally, it should be firm, but creamy, and even a light pink in the center. There’s something really charming and lovely about this dish, though, it’s something to be experienced rather than seen. When I tweeted my friend with a picture of the finished dish, she replied: “This delicious looking picture has me confused on shad roe now.”
How to Cook Shad Roe
Preparing the Shad Roe
- Season the Shad Roe:
- Carefully separate the lobes of the shad roe.
- Season both sides with Maldon sea salt and freshly cracked black pepper. Set aside.
Cooking the Shad Roe
- Heat the Pan:
- Heat a cast iron pan over medium heat.
- Add 1 tablespoon of butter and a swirl of olive oil, ensuring the bottom of the pan is evenly coated.
- Cook the Garlic:
- Add the chopped garlic to the pan.
- Move it around with a wooden spatula until it turns golden.
- Cook the Shad Roe:
- Gently lay the shad roe into the pan.
- Let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium-cooked steak.
- Remove and set on a plate.
Making the Sauce
- Prepare the Sauce:
- Lower the heat and add the remaining tablespoon of butter to the pan along with the chopped parsley.
- Cook until the parsley has softened and mixed well with the garlic bits in the pan.
- Squeeze in the lemon juice to loosen it into a sauce.
- Add a little bit more butter or olive oil if necessary. Taste and adjust the flavor.
- Serve:
- Spoon the sauce over the shad roe.
- Serve with toast points or mashed potatoes. Optionally, add fried capers to the sauce or crispy bacon on the side.
Recipe Notes
- Handling Shad Roe: Be gentle when handling the shad roe to prevent the membrane from splitting.
- Serving Suggestions: Serve with toast points or mashed potatoes. You can also add fried capers to the sauce or crispy bacon on the side for extra flavor.
- Butter and Oil: Adjust the amount of butter or olive oil based on the consistency of your sauce.
- Alternative Methods: Try other preparation methods such as poaching or broiling for variety.
Pan-Fried Shad Roe with Lemon Parsley Sauce
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Crispy shad roe with a bright, buttery lemon-parsley sauce. A simple yet elegant appetizer.
Ingredients
- 1 large set of shad roe (two lobes)
- 2 tbsp butter
- Olive oil
- 3 cloves garlic
- A handful of chopped curly parsley
- Maldon sea salt
- Freshly cracked black pepper
- 1/2 lemon
Instructions
- Preparing the Shad Roe
- Carefully separate the lobes of the shad roe. Season both sides with Maldon sea salt and freshly cracked black pepper. Set aside.
- Cooking the Shad Roe
- Heat a cast iron pan over medium heat. Add 1 tablespoon of butter and a swirl of olive oil, ensuring the bottom of the pan is evenly coated.
- Add the chopped garlic to the pan. Move it around with a wooden spatula until it turns golden.
- Gently lay the shad roe into the pan. Let it brown for 3 to 5 minutes on each side. It should feel firm, like a medium-cooked steak. Remove and set on a plate.
- Making the Sauce
- Lower the heat and add the remaining tablespoon of butter to the pan along with the chopped parsley. Cook until the parsley has softened and mixed well with the garlic bits in the pan. Squeeze in the lemon juice to loosen it into a sauce. Add a little bit more butter or olive oil if necessary. Taste and adjust the flavor.
- Spoon the sauce over the shad roe. Serve with toast points or mashed potatoes. Optionally, add fried capers to the sauce or crispy bacon on the side.
Notes
- For optimal browning, ensure the shad roe is completely dry before pan-frying.
- If shad roe is unavailable, substitute with scallops or firm white fish, adjusting cooking time accordingly.
- Store leftover shad roe and sauce separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What is shad roe and where can I find it?
Shad roe is the egg sac of the American shad fish, available fresh in spring at fish markets and some specialty grocery stores. It has a rich, briny flavor and a delicate texture when cooked properly.
How do I pan-fry shad roe without it bursting?
Keep the heat at medium and cook gently. Pricking the membrane lightly with a pin in a few spots releases steam and prevents popping. A splatter screen is also helpful during cooking.
What does the lemon parsley sauce add to this dish?
The bright acidity of lemon cuts through the depth of the roe, and fresh parsley adds a clean, herbal note. Together they lighten the dish and keep each bite from feeling too heavy.
I love all seafood, but never had shad roe till I was a full grown adult. WOW! There used to be a local restaurant here in SE Penna, now closed, that served shad roe with sides of French fried breaded eggplant sticks, and wild rice, ample amounts of each for a mere $6.95 in season. (a very reasonable price even back then) We loved to eat there. Or we would buy shad roe at a local seafood market in season and as my father used to say “poach it in butter”. Ever sooo good. I often poach it as my father did and serve with the eggplant and wild rice. Great combo! Easy to over cook though, you have to watch it very carefully. The second it turns grayish tan, it is done. Handle carefully, the membrane breaks very easily. One market used to sell the broken roe pieces in a container at a deeply discounted price. Great scrambled with eggs for an elegant Sunday brunch! I can’t imagine leftovers, but if you have some, try scrambling them with eggs! I’m drooling now waiting for the 2014 season to begin. Like to try Jessica Dang’s recipe.
My grandmother lived on the Rappahannock River, and when I was a kid we could catch shad, 2-to-a-line. My grandmother would simply fry the roe in a cast iron pan that was 100 years old, with fresh churned butter. A few minutes until the membrane was crisp, and then she’d eat it with toasted unleavened bread. Very simple, but like heaven for her.
Just came from a fishing trip with 6 beautiful shads (caught by myself), including 2 females with roe. Nice recipes, thank you for posting, simple enough. My father used to make something similar to the garlic butter recipe using roe of another fish, don’t know the name in English, it was rather nice.
Don’t understand though what’s so disgusting about raw fish roe or so embarrassing about buying unusual things at the market. Those who’d judge you just have no idea :).
Live on the coast of Massachusetts. I’ve been enjoying shad every season for years. I had it about a week ago and bought some more for tonight.
I rinse mine off in cold water, dry on paper towels and dip in beaten white of an egg. I now put some Old Bay Seasoning in all purpose flour, mix the two and dip the roe until covered then shake off excess flour. I mix olive oil and a stick of butter in my old cast iron skillet to fry until crispy and golden. BTW: Keep the heat to medium I also found a spatter shield helps when the roe “pops” occasionally from the heat.
I serve it with fresh lemon only. I’m having fiddleheads
and new red bliss potatoes on the side
My Dad kept all the shad roe to himself all those years. It was his own, personal ritual. Now he is gone, I can finally have my own. His “ownership” of this food intimidated me so that I could never buy it while he was alive. Now, the spring after his death, I bought the shad roe today. Maybe now I am a grown-up?
i am interested to buy some dry roe fish ,is any one telling me where i can find it ? what store or website ? or in line shopping ?
thank you
Dimitra..
Love your recipe, Jessica! Maintains the integrity of the Shad Roe. Also, fast and easy to prepare. Delicious with scalloped potatoes and steamed broccoli fleurettes. I’m a Baltimorean and I eagerly await Shad Roe season every year. I will be looking for more recipes from you, Jessica. I like your style!
P.S. Anyone have a good idea for using Shad Roe leftovers? Please share. I prepared too much and hate wasting even a morsel!
Just made this recipe. My first time cooking shad roe! Delicious. I served with rice and a side of garlic-sautéed Swiss chard. Thanks!
I have loved shad roe all my life – my mother always made this for me in the spring. Poached in white wine, lemon juice, butter – then browned under a broiler and served over skinny toast – simple and delicious.
Does anyone have an experience with freezing the roe to lengthen the season?
There is a fish market down here in S.C. who actually freezes ones that arent sold in season to sell later. They do smell overwhemingly fishy, but lose that once prepared. I mix mine in with egg and I cant taste much difference from the fresh. Although preparing whole may be different?
I know Shad Roe since I was a child in Burma. We have Rangoon Shad Roe and they are divine. I have been trying to find where to buy shad roe in Atlanta, GA but I can’t find any.
I’m still in the experimental stage but the times I’ve cooked shad roe, I poached it in rendered duck fat in the oven. just enough fat to almost cover the roe, medium heat about 12 minutes. You could poach it in butter. this technique keeps the roe from popping and splattering and possibly burning the cook. last time was with a lemon/wine/cream sauce. So many things to try!
Thanks for this post! I just cooked it for the first time last week Chinese-style. Marinated the roe in light soy and ground black pepper, and combined it with green onion and ginger that were sauteed with a little soy and sugar. It was perfect with white rice! This technique also works great with certain fish.
Oh, yes, forgot, with bacon, for those of you who want to add that pleasure, and even lightly floured and seared/fried in bacon or duck fat…can feel my heart fluttering, but only for such a short time.
Ohhh, duck fat!!
OMG, cannot wait much longer for it to arrive in New England. Being originally from way south Jersey…oh, boy, we could not wait.
See a lot of folks online who have nooo idea what it is. Shad roe is the caviar of the shad fish, but the eggs are pinhead sized, encased in a membrane, and each membrane (sack) contains thousands. They are usually sold in “sets” which are two kidney/liver shaped and each “set” comes from one fish (i.e. like human women have two ovaries).
They look disgusting, BUT if you can get them super, super fresh, so very orgasmic. Simply prepare them, fried when at room temp, in HOT (not burnt) butter, just a little S&P, til crisp on each side. Don’t overcook, or undercook, just til firm like a medium rare steak. Consume right away with nothing else. Most excellent with a couple of sunny side up eggs, the yolks and the roe go together like, well, nothing else. Some like to serve on choice of toast points to soak up everything, and it is pretty darn good on toast or bruschetta or whatever.
Don’t forget Momma fish. Shad is excellent when very fresh, an oily fish like bluefish or mackeral (and quite high in healthy fish oils). BUT, it must be eaten fresh, prepared simply like its young’uns. A quick broil or flash pan. There is nothing better, and it’s only around for a week or two. Be brave and give it a try.
If you like fish and caviar, you will be hooked. (no pun intended.)
Awesome information!
I definitely want to experiment with shad roe further. Maybe cook it in a spicy seafood broth! How did you guys prepare it?
Really interesting stuff. I tried something similar in the south of France, bought directly from the fisherman at his boat. The French friend I was with picked it out – I never would have thought to try it, but glad we did!