I saw a display at the fish counter yesterday and realized, It’s that time of year, Shad Roe is in season. I tried it and wrote about it a couple years ago–it did not go well!
Take a look at the comments however (there are only 4). They begin to penetrate how we must approach food that has its own history.
For years I have seen this seasonal specialty at the fish counter in my grocery store. I have heard about it in restaurants and food magazines, and I am generally pretty adventurous. I love soft shell crabs, I eat and love scrapple, In fact I think the only line I have ever drawn is at Rocky Mountain Oysters out of general support for my gender.
So when I saw the food that Barron’s Food Lover’s Companion describes as “…a much sought-after springtime delicacy…roe encased in two delicately transparent oval-shaped membranes…[with] a rich, slightly sweet nutty flavor” I decided it was finally time to try it.
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