Shad Roe

Catch Info: Fish Landed @ Wanchese, NC
Catch Method: gill net

RECIPE: Broiled Shad with Shad Roe Mousse

Shad Roe pair (2 lobes)

We’re passionate about selling the freshest catch from NC waters. The chefs from top restaurants in the Triangle love our product, but the stories that we hear from our retail customers at the markets inspire us the most. Early spring in North Carolina means that if the weather is on our side and conditions are right, Shad is running. Traditionally prized for their luscious roe, we thought our intrepid customers might be interested in trying the fillets as well.

Whole American Shad

Essential ingredient: Rare and briny shad roe
Walter Magazine March 2015

Here is one customer’s account of her culinary experience preparing Shad roe:

This is my first experience with shad roe EVER. My husband and his father “in the day” caught shad in Waccamaw and Cape Fear Rivers and ate shad roe by the campfire with flatiron toast, onions and lemons. It’s hard to match a memory like that, so this was a very serious undertaking to me. Here’s my recipe for shad roe, after a lot of reading and LISTENING!

Respectfully Southern Shad Roe

Soak shad roe in salted water and refrigerate for 2-6 hours. Depending on your “love” of the fresh saltwater flavor, here less is more. Prior to removing shad roe from salt water, put a saucepan on the stove on medium/medium high heat adding freshly chopped basil, sliced lemon, sliced garlic, and yes, more salt. Let it boil / simmer until you start smelling the blessed aroma. Now, turn it down and poach shad roe for 1-3 minutes or until you don’t see any red. Remove shad roe from the stove, cut them in quarters and wrapped in center cut bacon securing with a toothpick by “sewing” the toothpick thru the bacon so you can turn them and cook on all sides. Into a preheated skillet they go. Wait for the bacon to thoroughly cook. Armed with fresh basil, sliced lemon, toast and whatever else your heart desires, sit down and enjoy a truly magnificent “rite of spring” from the Carolina’s.

I am happy to report that my husband was pleasantly surprised with the delectable dish placed on the table. My many thanks to Locals Seafood for giving me this opportunity! If shad roe had not been on their website I never would have known this rich history!!!

My sincere appreciation!

Lori Lawrence

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