There is a traditional American spring food that goes back to our founding that has largely been forgotten to most these days. The early Colonists learned fast from the Native Americans and relied heavily on the spring shad runs for sustenance. In the spring of 1778, the spring shad run virtually saved the Continental Army after the long winter at Valley Forge, PA.
The shad fish itself is a bony, oily, and fishy tasting critter and this has tarnished it's ranking in modern cuisine. However the roe (egg sack) does not share in those qualities and is in fact delicious table fare.
My father would hunt a restaurant that served the delicacy every spring and the thought would repulse us kids. Then as we all got older, my father had to travel from Northern Delaware to Thurmont, Maryland to a small Irish Restaurant called "The Shamrock". I finally tried the tasty fried row wrapped in bacon and was delighted to find it had a pleasant consistency, delicate taste, with no fishiness at all. Every Spring my father would travel to see me in MD and we would stop at the Shamrock for the shad roe.
After my Father passed away, and the Shamrock closed it's doors, I was left without my traditional spring meal.
One day while passing the old restaurant I was discussing shad with my good friend Bill. Several days later he texted me a photo saying the local Wegman's had shad roe. I decided to cook it myself!
Ingredients:
Milk or cream
bacon grease
minced garlic
Parsley
salt and pepper
(the Bailey's is for the cook)
Soak the egg sack in milk, heavy cream or buttermilk (I used a milk and cream mixture until room temperature).
Heat up your cast iron medium low heat with about 3 tablespoons of bacon grease or cook bacon in the pan before adding the fish.
Add the garlic and stir for a few minutes before adding the whole roe being careful not to puncture the sack.
Sprinkle with salt, pepper, and parsley and fry for about 5 minutes per side, turning once.
Enjoy with your favorite Irish drink.
The consistency is more like a delicate meat with a subtle smokey flavor. Not fishy at all. Happy St. Patrick's Day all.
