“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.
Oh Jacques,
While your post has a grain of truth regarding delicate seafood, I wonder why you don’t just swallow them whole and raw as nature intended. My goodness, do you really think you can improve on Mother Nature?
Or as you suggest, replace all those other scurrilous flavors with a big dose of lime juice. I happen to love cevice, and I may even try your idea.
When I see the words “cognoscenti” and “aficionados” and “ignorant condescendance” in the same post, I read “insufferable food snob”
You are hereby disinvited to any dinners at my table.
Regards,
Howard
With bacon and garlic????? How can you discern the delicate taste of these jewels of the sea? Maybe someone will come up with a dish containing maple sirup!! The true fish and seafood cognoscenti, aficionados, are always striving to retain the natural flavor of the products. What ignorant condescendance to pretend to improve upon these delicate, undertoned delicacies. Try it as a cevice, now you know what is meant by natural taste. So much bs.
So I tried this being a first- timer and trying the Shad roe it was actually really good being brought up on the East Coast I ate lots of row from flounders and other fish so I like Row but never tried shad roe now I understand what all the hype is about thank you it was great
Where can I buy shad roe (fresh or frozen) in April 2019 in eastern Mass.?
How do you keep shad roe?? Freeze it? In salt water? Pressure can it?? I love it and have lots in my frige…please help…
Freezing works reasonably well. I wrap each sac in plastic, then in foil, then in a freezer bag with the air pressed out. Thaw overnight in the fridge. Texture takes a tiny hit, maybe a bit softer, but the flavor holds up through about four months for me.
I grew up on shad roe fried in bacon grease with bacon on the side. Loved it then but now find it too rich. This version with parsley and garlic is perfect!. You get a second delight with the reminder of the sea that lingers on you’re palate when you’re done.
I have ben searching for canned shad roe to buy. It must be canned so that it might be shipped from the USA to my home address in Europe – either to France or to England.
Can you help me find it?
Thanks,
Gail
I found this post while watching a rerun of “Chopped” on Food Network. Thanks for your interesting information! Awesome recipe.
Sorry my email was incorrect on shad roe posting…
OK all you shad roe lovers!!! I know this comes too late, but remember this for next spring. I have found the PERFECT way to store shad roe, and pull it out as you get a hankering for months and months. I had to test this out first before I posted to make triple sure it works, and as I sit here nibbling on a shad roe set that tastes as good as fresh…well, have to share the secret. Super easy too!
Prepare your fresh roe as you normally would, whether you flour and sauté or however you cook it. Also half cook some bacon slices (you can do that first and cook your sets in the bacon fat for extra yummy). OK, when the sets are cooked no more than medium, remove them from pan and wrap a half cooked piece of bacon around each casing. Set aside and let cool, then put the cooked sets in your freezer on a tray, pie pan, whatever, and allow to freeze solid.
When the sets are frozen, put them into zip lock bags and press the air out. IF YOU HAVE A FOOD SEALER, break it out and then seal up in another bag your zip locked sets separately. Mark with date, etc., and freeze in the coldest part of your freezer.
When you get a hankering in May, June, whenever, simply pull out one of the bags of sets, open it up, place it on a double or heavy duty piece of aluminum foil, and smear some butter on it first. LIGHTLY wrap foil around it, like a little shell, and bake at about 350-375 for appx 15-20 minutes. Squeeze on some lemon and ENJOY!!!
MAKE SURE you bake these fully frozen, DO NOT thaw first, they will turn to mush. You will not be able to tell the difference from fresh, and I feel badly for all you shad roe lovers who are already getting the hankering only 2 months after the season is over. But have faith, try this method, and next May, you and I can pull a set out of the freezer and have a chat about how really, really good these are. Ahh, the little eggs are just bursting in my mouth as I write, enjoying each and every one!
Keep the faith, there is always next year. Now if only I can come up with a similar method for soft shell crabs…still working on that one!
Wow! I have been searching for shad roe for ages. Just came across your posting. I live in central Florida but have been known to drive mega miles to buy food that I can’t get here! I know the season is short (and it depends on whether you are on the East Coast or West Coast) but where do you buy it, and when? I may have to wait till next spring, but at least I’ll have the necessary information! Thanks for any help! And I love that you can freeze it!
Sally Hammond
Thank you for an easy and good receipt. I’m in SC. Shad has been a life time treat. I wrap it in bacon, dust with flour cook in an iron pan, then make a little sauce with parsley, onion , lemon juice a little chardonnay and half&half .
Where can I purchase canned shad roe? I know it is out there I just can’t find it. Living on west coast and miss the springtime treat. thanks
Got hooked on Shad Roe a couple of years ago. As a late-comer I’m doing my best to make up time. It is Shad Roe Season NOW, y’all. Probably coming to an end, as it seems to last for a couple of weeks…no more.
Charlotte, NC has a marvelous high-end fish store called Clean Catch Fish Market. I put myself on their “Shad Roe list” and they call me when they get it in….and boy, is it fresh! Atlanta should have a similar store….same thing for all of you near large urban settings. Harris Teeter had it on a hit or miss basis, and when I’ve tried to ask when its coming in or if they will be having it I get a blank stare and am informed the shipment comes in on Tuesday from corporate and they don’t know what they are getting until its there. I’ve even found that most of the people in their fish department don’t know what it is, and if I call and ask, I may get a “no, we don’t have it” when, in fact, they do. Boo Harris Teeter.
I like mine best (so far) sauted in brown butter, but I think I’ll try the asian style tonight……I’ll know for sure when I get in the kitchen! Good luck, y’all!
For about two weeks in the Spring, Harris Teeter Grocery in Charlottesville, VA has shad roe. You have to ask; they don’t usually display it, and they only get a few.
I wrap them in wax paper and fry in bacon fat and serve with bacon. A splash of Worcestershire and lemon adds to the flavor. Wax paper prevents them from popping and burning the cook with hot bacon fat.
My husband has been looking for canned shad roe; used to get it at an old fashioned country grocery store.
Does anyone can shad roe anymore? When I was a child my grandfather bought shad roe in a can from a grocery in New Orleans. it was wonderful. Came in oval cans with two sets. Sure wish I had some.