Originally Posted by threemuch
Well,I tried. I think there must be a difference in American shad in the Pacific versus the Atlantic. It was edible. Even not bad. But that isn't good enough for me.
Texture was as expected, soft but with little "poppers" and the flavor definitely had some bacon, some fish, but then something I couldn't put my finger on. Not unpleasant, but not great either.
So it's likely I won't do it again. Getting the skeins out and soaking them and boiling them and frying them seemed like too much work for food that I wasn't crazy about.
My friends think I am crazy. I tried to like it, it just didn't work out. I could understand if someone else liked it, but it just seemed like quite a bit of work for what was mediocre food.
Bear, I clearly have to get to the east coast in May/June so I can eat some proper shad roe from their native waters.
Well at least you tried.
Must be the difference in Shad. I only blanch them if I have a whole mess of them & want to freeze them. If I get one or 2 sets I just soak them in salt water first like I do a lot of fish. Then right to the Pan or broiler.
If you want to run into them in PA and NJ, better make that March & April in stores & restaurants, and April & May in the River.
Thanks for getting back to me. Yours looked like the Hickory Shad that run in out Susquehanna River. They're smaller & I never tried them.
Do you have Suckers out there---Those are actually my favorite of all Roe. I used to shoot them with Bow & Arrow, take the Roe out, and give the bodies to my Grandfather to rototill into his garden.