Shad are larger than other herrings, and prized mainly for their roe.
Signs of spring vary, depending on where you live. In much of New England, spring is heralded by two much-anticipated arrivals: fiddlehead ferns, and the annual shad run. Shad are a large herring, and like their kin are tasty but bony. Some eat them happily, while others consider them not worth the trouble entailed by the bones. However, their large roe sacs are a delicacy in their own right and are happily prepared even by those who dislike the fish. The most traditional preparation is pan-frying.
Instructions
1. Purchase very fresh shad roe from a reputable retailer. They should smell faintly of salt water, and not at all of fish. They are vividly pink in color and are sold in pairs of sacs. Each sac is one portion, as part of a meal.
2. Rinse the sacs of roe gently under cold water, taking care not to break the membrane holding the sac together. Place them on a cutting board, and carefully separate each pair of roe sacs by cutting the small membrane that joins them.
3. Heat a heavy skillet, and cook a slice of bacon for every portion of shad roe. When they are crisp, remove the bacon to a paper towel to drain, and remove the pan from the heat temporarily.
4. Season a plate of flour with salt and pepper, and carefully dredge the roes in the flour. Pat them gently to remove any excess flour.
5. Pour away any excess bacon fat from the pan and return it to the burner, at moderate heat. Place the shad roes in the pan, and add a small amount of butter if desired.
6. Cook gently for three to four minutes per side, until the exteriors are lightly golden and the roe sacs are firm to the touch. Slice the roes diagonally on the bias, and arrange one on each plate. Sprinkle with crumbled bacon, and serve with your favorite side dishes.
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