Shad Roe

There was a question on a recipe service I subscribe to about cooking shad roe. Frankly I'd never heard of cooking roe, but have discovered via the internet that cooking shad roe is quite usual. Anybody here had the dish? I assumed that shad roe, would be served like caviar.

The roe of a shad is encased in two delicate oval shaped membranes. These sacs can be sauteed, poached or broiled and cooked until slightly pink. The flavor is rich, slightly sweet and nutty. I can remember my mother talking about about it . It is a springtime treat.

This is the recipe for the shad roe that my son cooked for our first course at Eastertime. I thought it was superb!
http://www.nyseafood.org/recipes/shad/s ... alsami.asp

It's a standard breakfast dish in New England . . . brings back fond memories - shad roe, eggs, bkfst potatoes, et al!

For me shad roe always means that spring is here. I've had it many times, usually prepared with some pork product. The last time I had it it was cooked in a huge vat of slowly carmalized onions which was the best I've ever had. The milt is also delicious, though much harder to find.
Lots of cultures eat roe and milt- I had soy braised carp roe in China a few months ago, and lots of scallop roe in France.
If you have ever had Bottarga in an Italian restaurant it is cured pressed tuna roe, I believe.
It seems like I really like fish eggs.

It seems like I really like fish eggs.

touche.
...it very much appears so.