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Broiled Shad Roe (with Bacon) - Page 2

post #21 of 28

So who hid this post from me ? police2.gif At least I get to get my drool on today. Great job Bear. drool.gif icon14.gif

post #22 of 28

Good stuff!  I wish I could find Shad Roe in my area.

post #23 of 28

Bear, I think that looks and sounds great.  I've never had shad roe, but I'd give it a try in a minute!  You mention suckers -- I used to catch them with my grandfather too.  Wish we had known about the roe then.  

 

 

post #24 of 28
Thread Starter 
Quote:
Originally Posted by meateater View Post

So who hid this post from me ? police2.gif At least I get to get my drool on today. Great job Bear. drool.gif icon14.gif

Thank You Meat !

 

Bear
 

 



Quote:
Originally Posted by AK1 View Post

Good stuff!  I wish I could find Shad Roe in my area.

Thanks AK1 !!

Good to see you!

You should be able to get some nice Bluegills & Bass up there (suckers??).

See my answer to John (below)

 

Bear
 

 



Quote:
Originally Posted by JAK757 View Post

Bear, I think that looks and sounds great.  I've never had shad roe, but I'd give it a try in a minute!  You mention suckers -- I used to catch them with my grandfather too.  Wish we had known about the roe then.  

Thanks John!

I have tried a number of different Roe. In the order of how much I liked them:

#1------Suckers

#2------Shad

#3------Buegill

#4------Yellow (striped) Perch

#5------LM & SM Bass (up to 20")

 

Not so good:

Striped Bass & Trout.

 

No Way:

Salmon.

 

I never tried any others.

 

Bear

 

 

 

post #25 of 28

 I make bottarga down hereaussieflag.gif from sea mullet roe,also mirror dory & mahi mahi. Preserved by packing it under flavoured salt then pressing it under weights for a week or so. Its been done that way around the mediteranean since the old testemant was on the best seller list. You can give it a light smoke as part of process. But its never cooked only gentlly warmed on top of pasta dishes. Raw fish roe very popular down here especially sea urchin. Polynesian's start eating it before they get out the store  ,kina in maori, lot of other fish roe dusted in flour & panfied. Havent seen it done your way but I eat most things.biggrin.gifI will attempt to Qview some of mine as a finished product

post #26 of 28
Thread Starter 
Quote:
Originally Posted by Moikel View Post

 I make bottarga down hereaussieflag.gif from sea mullet roe,also mirror dory & mahi mahi. Preserved by packing it under flavoured salt then pressing it under weights for a week or so. Its been done that way around the mediteranean since the old testemant was on the best seller list. You can give it a light smoke as part of process. But its never cooked only gentlly warmed on top of pasta dishes. Raw fish roe very popular down here especially sea urchin. Polynesian's start eating it before they get out the store  ,kina in maori, lot of other fish roe dusted in flour & panfied. Havent seen it done your way but I eat most things.biggrin.gifI will attempt to Qview some of mine as a finished product


Very interesting!!!

Start a whole new thread on that, so everybody can see it, because it will have it's own Title.

 

PM me too, so I don't miss it !!!!  Some of the good ones get by me.

 

 

Thanks,

Bear

 

post #27 of 28

 I  found this in Hugh Fearnley-Whittingstall's River Cottage cookbook.He is deservedly popular for his approach to raising .catching,collecting , hunting & then cooking all manner of foods. He has had several books & TV series ,hes English & all over our food channell down here.aussieflag.gifI havent tried it yet as my smoker only arrived today,cold smoke attachment still coming & theres no roe at the market. Anyway he takes cod roe ,unbroken sacs, brine for 10 minutes per100g/ 4 ounces. Then wrap& tie up in muslin hang in smoker & cold smoke for 5-7 hours. Eat cold sliced thinly with a squeeze of lime/lemon, shot of ice cold vodka optional. Cant see why it wont work with shad.

Traditionally elvers ,the juvenile sprat of eels,netted in rivers were fried in bacon fat,looked like fried worms but apparently tasted great netting banned nowpolice2.gif

post #28 of 28
Thread Starter 
Quote:
Originally Posted by Moikel View Post

 I  found this in Hugh Fearnley-Whittingstall's River Cottage cookbook.He is deservedly popular for his approach to raising .catching,collecting , hunting & then cooking all manner of foods. He has had several books & TV series ,hes English & all over our food channell down here.aussieflag.gifI havent tried it yet as my smoker only arrived today,cold smoke attachment still coming & theres no roe at the market. Anyway he takes cod roe ,unbroken sacs, brine for 10 minutes per100g/ 4 ounces. Then wrap& tie up in muslin hang in smoker & cold smoke for 5-7 hours. Eat cold sliced thinly with a squeeze of lime/lemon, shot of ice cold vodka optional. Cant see why it wont work with shad.

Traditionally elvers ,the juvenile sprat of eels,netted in rivers were fried in bacon fat,looked like fried worms but apparently tasted great netting banned nowpolice2.gif


Also sounds interesting, but I'd have to know more about the brine before I would cold smoke fish eggs for 5 to 7 hours. Must be cure in it.

 

However I have never been much into eating cold or raw fish, but I could see myself trying some.

 

Eels are one of my favorite eating fish.

 

 

Bear

 

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