Shad Roe is a much sought after springtime delicacy. The moist, bright orange roe is encased in two delicately transparent oval shaped membranes, and has a rich, slightly sweet and nutty flavor – not at all intense like caviar.
In the Victorian era, people preferred Shad Roe for breakfast.
Pull off the outer membranes and fat of the roe, dust in flour and pan fry in butter or bacon fat. It may also be poached or broiled, but only until the center is slightly pink. Serve with a light lemon sauce or onions caramelized in bacon drippings, and enjoy.
Although high in cholesterol, Shad Roe does provide a nice source of Vitamin A, Vitamin C, Calcium and Iron.