Caught a couple roe the other day and need a recipe. Anyone got one? Checked the recipe’s page and there are none there-I couldn’t believe it!
Thanks in advance
“Unless you have a ritual for getting your tackle box ready, no one will regard you as a serious fisherman”
Break up the sacks and scramble the roe with eggs, or just fry the sacks whole.
Long Enuff
My daddy loves that stuff!! He always just fried his in some flour and meal with a little salt and pepper…
miss’n fish’n
212 SEAHUNT CC
Sea Squirt 16
wrap them in bacon. salt, pepper a little garlic. then broil until bacon is done
Shad row is delicous and I like them better than fried fish. They are great in scrambled eggs and that was my Dads’s favorite way to eat them. I just use the same batter I use to fry fish and very good. Just don’t overcook them in the fryer. Does not take long. If anybody has any Shad roe they want to get rid of or sell just pm me. I will come and get them.
19’ Seapro 150 Yamaha
12’ Hydrocraft 25 Evinrude
If that’s all I have to worry about…there’s nothing to worry about.
last time i went to hominy grill they had a shad roe omelet… if its good enough for them then thats good enough for me.
went with the catfish and grits special though… delcious is an understatement
I generally clean the sets well of any blood and tissue, making careful not to burst the roe sacks as I separate them with a sharp knife. Lightly dust the sacks in flour that is seasoned with a little salt and pepper and slow bake at 350 degrees in a little butter or butter/olive oil mix. You can also pan fry them, but that makes a mess that I don’t like to clean up.
Hoppy posted a recipe years back for mahi roe, and you could certainly use it for the shad roe. This is his recipe, for the most part:
Clean roe with sharp knife removing blood and tissue, trying to keep single sacks in tact. Lightly boil roe sacks in rolling boiling water that has been seasoned with sprigs of sea salt and fresh herbs (basil, rosemary, thyme, et.) Remove roe sackss with a slotted spoon and allow to slightly cool to the touch. Cut sacks into bite size pieces and wrap each piece with a small piece of proscuitto and season with fresh ground black pepper. Pan fry the pieces in a mixture of butter and olive oil until proscuitto is crispy and remove pieces to plate. Drizzle pieces with a balsamic vinegar reduction and serve with fresh tomato slices and mixed greens on the side.
31 Contender
Carolina Skiff J16
We must have all had the same Daddy:smiley:Mine loved shad roe scrambled with eggs. I can take it or leave it, myself:smiley:
quote:
Clean roe with sharp knife removing blood and tissue, trying to keep single sacks in tact. Lightly boil roe sacks in rolling boiling water that has been seasoned with sprigs of sea salt and fresh herbs (basil, rosemary, thyme, et.) Remove roe sackss with a slotted spoon and allow to slightly cool to the touch. Cut sacks into bite size pieces and wrap each piece with a small piece of proscuitto and season with fresh ground black pepper. Pan fry the pieces in a mixture of butter and olive oil until proscuitto is crispy and remove pieces to plate. Drizzle pieces with a balsamic vinegar reduction and serve with fresh tomato slices and mixed greens on the side.
That sounds good!!
Capt. Larry Teuton
Cracker Built Custom Boats
I eat the roe fried,broiled and with eggs. Also eat baked shad by boiling the shad in water and a little vinegar for 15 or 20 minutes and then put it in a pan with a top and bake at 200-250 for 5 hours, when its done most or all of the hair bones have been dissolved. I filleted a big roe shad today and smoked it for my wife to make fish salad but we ate it all while we were picking the bones out. If you fish for shad and have a smoker try it,they ain’t no worse than picking crabs. Getting ready to deep fry a set of roe in a few minutes.
You can’t catch fish on a dry line
We’ve all got our own tastes for sure, but to me any fish that you’ve got to boil for a while, and then bake for 5 hours, then pick the bones out and make a salad, before it’s questionably fit to eat, aint really a fish that’s meant to be ate anyway 
My Daddy cooked them the same way. I ate a cheese sandwich. To each their own 
Capt. Larry Teuton
Cracker Built Custom Boats
I put the filets on the smoker rubbed with a nice helping of salt. We pick the meat and just eat it then. I was thiking of making a dip or something, but as Marsh-Picker said we ate it as we picked it. It was so good that my wife and 2 kids (5 and 3 year olds)ate the majority.
“Unless you have a ritual for getting your tackle box ready, no one will regard you as a serious fisherman”
Cracker Larry–I know what you mean but we were raised on what come out the river and woods, I guess that’s where I learned to like shad, he never caught any cheese samwhiches so I never got to try one,but what do I know,I’d rather have a fresh mullet than wahoo. Like your boats!
You can’t catch fish on a dry line
Freash Shad Roe, eggs, bacon, green onions, salt / pepper to taste.
Cook bacon untill done but not hard. Put in the roe and stir up. Then put in the onions and some salt pepper. Add the chicken eggs and cook until done. Put a scoop on a pc. of fresh bread and enjoy. I have ate this many times on the river bank during the spring at places such as lock and dam #1, pitchkettle, maple cyprse, and other gathering spots.
Be Safe Out There!!!
Line a cast iron frying pan with bacon. Be sure that the entire pan is covered. Turn the heat up to medium until the bacon starts to sizzle. Remove from heat and place salt and peppered shad roe sacs on top of the bacon. Return pan to burner on the LOWEST heat and cover with a glass lid. Cook for about 30-35 minutes. Take a spatula and flip the bacon/roe onto a platter /plate and get down! I like to put the bacon/roe onto stone ground grits with cheese, but rice works as well. DON’T turn up the heat or the roe will explode and make a mess. Recipe came from John McPhee’s wonderful book about shad, The Founding Fish…
enjoy…oc
quote:
Cracker Larry--I know what you mean but we were raised on what come out the river and woods, I guess that's where I learned to like shad,
So was I, and I ate a many of them, but I never learned to like it. I never could figure why we were shad fishing, when there was flounder, trout and redfish to be caught, oysters and clams ready for the picking, the freezer full of fall shrimp and grouper and snapper, but if the old man wanted shad, we ate shad:smiley:
I ain’t big on mullet either, send me all your wahoo and I’ll trade:smiley:
quote:
Like your boats!
Thanks, I appreciate that!
Capt. Larry Teuton
Cracker Built Custom Boats
" Roe shad for sale" signs on 701 near Bucksport were a sure sign to me that sping had come. Dad liked shad roe and eggs and fried mullet. He was raised in Georgetown, as I was, but I never developed the taste for eithr. I can eat mullet, in a pinch, but can’t do the shad roe and eggs.
tonight’s dinner, on top of veggie rice with shredded cheese and hot sauce
