An underrated type of seafood, shad is a fish that's tender but bony. Here's the best way to cook it to bring out its rich ...

Edna Sara Lazaron’s Shad Roe. Parboil roe in salt water to cover. When done, put in baking dish. Beat a whole egg and lemon juice to 1/4 cup roe water. Cook until thickened in baking dish with roe.

The shad-roe aficionados, the ones whose eyes light up at the sight of the fabled fish eggs, are usually Maryland natives, he said. The diners who resort to pushing the roe around their plates are ...

Just mention this bony, overgrown herring, and any shad fanatic within 100 yards will begin dancing about, warbling Cole Porter, and quoting Joseph Mitchell or John McPhee.

Instructions Gently rinse the roe. Using scissors, separate the 2 halves of each pair. Poach the roe sacs in 4 cups of simmering water seasoned with the basil, garlic, lemon, and salt for 1 minute.

No shad near you? Maybe there's some mullet roe waiting to brighten your spring. Check out this video with Daniel Klein, a chef and filmmaker who writes the Perennial Plate blog.

Courtesy of equinoxrestaurant.com You rarely see either shad or shad roe on restaurant menus, despite a lot of well-meaning talk from chefs about their fondness for market-based cooking. Make the case ...

Right now shoppers can buy a whole shad with roe from Mt. Pleasant Seafood for $4 a pound. Those who love the oily fish, can get one split without roe for $3 each or have it cleaned for $5.

Not so very many years ago, shad roe was one of the great harbingers of spring that downtown Charleston restaurants raced to trumpet. But it’s lately been quiet on the ...

The warm Baltimore spring has been slow to land this year but that doesn’t mean I am any less vigilant about one of its most dubious culinary arrivals. I thought I had finally dodged this Apr… ...