THE FISH LIST PORTAL

 

SHAD & ROE

Shad isn’t just a good eating fish - it’s a great one. Rich, oily, and full of character, the American Shad is found only in the USA, where it holds a special place in both culinary and cultural history. Known as The Founding Fish, shad fed Native American communities, sustained early settlers, and even helped save George Washington’s troops from starvation during the Revolutionary War. It’s more than a meal - it’s part of the American story. But this fish is no easy prize. Shad have a notoriously tricky bone structure, with “floating” ribs - extra rows of hair-thin bones that crisscross the fillet. Boning one properly takes serious skill, but the payoff is worth it. The flesh is richly flavoured and satisfying, perfect for grilling or pan-frying.

Then there’s the Roe - Shad’s most prized delicacy. These twin lobes of fish eggs are creamy, briny, and luxurious. Traditionally pan-fried in butter or bacon fat, shad roe is a springtime favourite, beloved by chefs and traditionalists alike.

Shad season is short - typically mid-February through May or early June - and its arrival signals spring. When the shad run upriver to spawn, warmer days aren’t far behind. If you see fresh shad or its roe, don’t miss your chance. It’s a fleeting pleasure with centuries of flavour behind it.

Summary

  • Flavour:

    • Rich, bold, and savoury – often compared to a cross between salmon and mackerel

    • Distinctively oily, with a deep, satisfying taste

    • Roe is creamy, briny, and slightly sweet, prized for its luxurious flavour

  • Texture:

    • Soft, moist, and flaky flesh when cooked

    • High natural oil content gives it a melt-in-the-mouth quality

    • Roe has a delicate, custard-like texture

  • Culinary Versatility:

    • Excellent grilled, baked, broiled, or pan-fried

    • Roe is traditionally sautéed in butter or bacon fat

    • Takes well to classic preparations like smoking, poaching, or salt-curing

    • Delicious served simply or as part of more elaborate dishes

Booze Pairings

Dry Riesling; Crisp acidity and citrus notes help balance the richness of the flesh. Chenin Blanc (dry or off-dry); Good acidity with subtle stone fruit; complements oily fish beautifully. Chablis; Lean and mineral-driven; cuts through the fat and lets the fish shine. Madeira (Sercial or Verdelho): Slight oxidation and structure work surprisingly well with roe's intensity. Viognier – Slightly floral and full-bodied; good for roe served with butter or bacon fat.

Recipes we like

Let’s get cracking with Chef Jay’s Shad Roe & Corn Pudding recipe. Pan Fried Roe - oh this is simple and yummy. Taramasalata - can you tell I love roe? You can use many types or roe for this dish.