Shad roe is the egg sac of the female shad fish. Each female produces a lobe-shaped pair of egg sacs. The egg sacs are bright red in color, and more closely resemble liver, or a pair of lungs, than fish. Once the roe is cooked, the color turns to a grayish-brown.

What is shad roe mean in English?

Shad roe is the egg sac of the female American shad fish, a member of the herring family.

Is shad roe good for you?

If you’re unfamiliar with shad roe, a few things you should know. First, while it’s not high in calories, it is high in cholesterol: about 500 milligrams per 3 ounces, similar to that in calves or beef liver. Because shad roe is often cooked in butter and/or bacon fat, the cholesterol per person can be even higher.

Can shad roe be eaten raw?

Its elegant flavor pairs well with other spring culinary treasures such as morel mushrooms and fiddle head ferns. Make sure to cook shad roe on a medium-low heat, too high a heat will cause the egg sac to pop. Treat it ever so gently while it’s still raw as it is extremely delicate.

How do you use shad roe?

It’s typically served with toast points or mashed potatoes. Scraping the roe into beaten eggs and scrambling the mixture is another popular method. Personally, I simply fry shad roe in a cast iron pan with a bit of butter and lots of garlic, and top it off with a lemon parsley sauce.

Are shad eggs good to eat?

If you have never eaten fish eggs, they are remarkably un-fishy for the innards of a fish, even of a giant herring like a shad. Perfectly fresh, they are light, almost fluffy and scrambled eggy, although firmer — indeed, shad roe is often broken up and served mixed with scrambled eggs; hot egg-on-egg action, this.