banh cuon Posted April 14, 2006 Share Posted April 14, 2006 Citarella has had the shad fillets and the roe for about a month now. The last time I was there, earlier this week, the roe sacs still seemed a little on the small side. Have yet to try any this season, but tomorrow may be the day if I manage to score any ramps at the greenmarket. 2 Quote Link to post Share on other sites
ranitidine Posted April 14, 2006 Share Posted April 14, 2006 Headed upstate? Try it at Jack's Oyster House on State Street in Albany. Quote Link to post Share on other sites
TaliesinNYC Posted April 14, 2006 Share Posted April 14, 2006 I'm reminded of Jean-Louis Palladin's Celery Root Soup with Shad Roe for some reason. Â I think it was one of the first episodes of GC that I had seen. I must have been something like 16 at the time. The notion that fish eggs existed and so forth. Â Ok, I'll stop now. Quote Link to post Share on other sites
Suzanne F Posted April 14, 2006 Share Posted April 14, 2006 Too late to help anyone in NYC, but Savoy had a shad festival recently. We went the last night (Sunday 4/9) and found that they were out of many of the parts we were all interested in, like the roe. But they kindly gave us small portions of smoked shad -- which worked beautifully, since the strong flavor of the fish is offset by the light smoking), and we could still order the entree of OAK PLANK ROASTED FILET OF SHAD bacon rasher, caramelized endive and "coq au vin" sauce  Basically, this was shad served with the traditional elements of coq au vin: bacon, mushrooms, onions, red wine sauce. It worked. And the bitterness of the endive cut through the richness of everything else. Do try this at home. Quote Link to post Share on other sites
Melonious Thunk Posted April 15, 2006 Share Posted April 15, 2006 Lambertville, NJ has an annual Shad Festival--it's May 21 & 22 this year. We went one year. I am often disappointed by the way shad roe is prepared. I expect it to be much lusher than it turns out to be. Usually too dry and bland in flavor. Does anyone know a place that serves a great version? Quote Link to post Share on other sites
porkwah Posted April 15, 2006 Share Posted April 15, 2006 why / ask / if / shaaaaaaaaads do it waiter bring me shad roe Quote Link to post Share on other sites
omnivorette Posted April 15, 2006 Share Posted April 15, 2006 Lambertville, NJ has an annual Shad Festival--it's May 21 & 22 this year. We went one year. I am often disappointed by the way shad roe is prepared. I expect it to be much lusher than it turns out to be. Usually too dry and bland in flavor. Does anyone know a place that serves a great version? I just don't think *any* shad roe is going to be "great." It's just not a great food. Â Make it yourself. It's easy. Quote Link to post Share on other sites
Wilfrid1 Posted April 17, 2006 Share Posted April 17, 2006 Citarella has had the shad fillets and the roe for about a month now. The last time I was there, earlier this week, the roe sacs still seemed a little on the small side. In fact, the proprietor of Gramercy Fish is taking the position that all the sacs he's seeing are too small, and therefore have been illegally harvested: he won't sell them. Â I don't know the regulations, just reporting. Quote Link to post Share on other sites
Melonious Thunk Posted April 17, 2006 Share Posted April 17, 2006 Lambertville, NJ has an annual Shad Festival--it's May 21 & 22 this year. We went one year. I am often disappointed by the way shad roe is prepared. I expect it to be much lusher than it turns out to be. Usually too dry and bland in flavor. Does anyone know a place that serves a great version? I just don't think *any* shad roe is going to be "great." It's just not a great food. Â Make it yourself. It's easy. I have and I didn't care that much for it then either. I complained to the chef. Quote Link to post Share on other sites
Wilfrid1 Posted April 17, 2006 Share Posted April 17, 2006 I serve a great version. If it is dry, it has been overcooked. You want it just slightly underdone in the center, to get the creaminess. You enhance this with cream and bacon or pork fat, together with onions or shalltos and white wine, and accent the dish with fresh herbs. Eat it this way, and if you still don't like it, then you don't like it. Â Many people post they don't like tripe because it's rubbery. It shouldn't be. Â By the way, if it does dry out on you, or has been left sitting around - spread it on buttery toast. Maybe a few capers. Quote Link to post Share on other sites
omnivorette Posted April 17, 2006 Share Posted April 17, 2006 I serve a great version. If it is dry, it has been overcooked. You want it just slightly underdone in the center, to get the creaminess. You enhance this with cream and bacon or pork fat, together with onions or shalltos and white wine, and accent the dish with fresh herbs. Eat it this way, and if you still don't like it, then you don't like it. Many people post they don't like tripe because it's rubbery. It shouldn't be.  By the way, if it does dry out on you, or has been left sitting around - spread it on buttery toast. Maybe a few capers. I did it that way, on your recommendation, a while back. I liked it fine, what could be bad? But I didn't love it. Quote Link to post Share on other sites
Daisy Posted April 17, 2006 Share Posted April 17, 2006 My grandmother always cooked it with bacon, and she and my mother loved it. I'm with those who think it is sort of tasteless. Quote Link to post Share on other sites
Wilfrid1 Posted April 17, 2006 Share Posted April 17, 2006 Neither of you have palates. That's why. Quote Link to post Share on other sites
Steven Dilley Posted April 17, 2006 Share Posted April 17, 2006 Take care when adding the roe to a hot pan, as the sacs can explode and shoot hot egg all over your face. Quote Link to post Share on other sites
Wilfrid1 Posted April 17, 2006 Share Posted April 17, 2006 I cook them at a gentle temperature always. Nothing to be gained by searing, I think. Quote Link to post Share on other sites
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