Can ya help a girl out?

[dillonsmimi]

My Dad, who was born and raised in Richmond, Virginia, used to scramble shad roe (from a can) with scrambled eggs almost every Sunday breakfast. I was the only one of his offspring that would clean my plate and ask for more. Sometimes I would request this dish and his answer would be about how he had to wait for someone to visit (Virginia) or mail a few cans (to Texas) . I have Googled (and haunted local grocery stores) looking for this product . Any ideas?

 

[cape chef]

Why not buy the roe fresh, slit the membrane and remove the eggs?

Lightly salt the eggs.

 

[dillonsmimi]

I pondered that very question, however have yet to find a fish monger that would be willing to obtain this highly perishable product in the Houston, Texas area. Something about Shad being endangered? (sounds like a fish story if you ask me). Do you know of such a place that could help me?

 

[cape chef]

I am not familiar with fish mongers in your area, I also did not think shad roe is endangered.It is however a bit early to find fresh roe. Spring is the time of year you find this species. Have you tried herring eggs? same family.

 

[dillonsmimi]

No, I hadn't thought of herring but just might give it a whirl if my quest is unsuccessful. Spring meaning March thru May?

 

[ed buchanan]

I have never seen it canned but I buy fresh on order from my local fish man . It is not cheap and it is sold in pairs.

 

[oldpro]

Mimi,

You are nearer than you think to a source for roe. We cook speckled trout roe regularly. The grandson loves it, and he is an unimpeachable food critic. I know you have speckled trout in Port O'Connor. Just break out your fishing rod.

 

[dillonsmimi]

We have a freezer full of trout fillets. Do the eggs taste the same as the shad's? How do we treat them when cleaning the day's catch? I feel very silly now. Longing for that taste all this time while tossing the object of my desire to hardheads and dolphins!

 

[oldpro]

The easiest way is to dust it with seasoned flour and saute in butter. Remove the roe and let the butter brown, then pour over the roe sacks. A little splash of lemon goes well.

You can also deep fry the roe. Make an egg wash, roll in seasoned flour, and deep fry at 375 degrees. One recipe I have serves these with a meuniere sauce, which I have no trouble drinking with a straw if it's available. I love that on those trout filets you have frozen as well.

My oldest son will salt and pepper it, drizzle with olive oil, and put it in a 450 degree oven.

You only want do do the roe when it is very fresh.

 

[oldpro]

I was giving you recipes when you were asking how to clean them. Just be careful not to break the membrane. You will end up with a double sac of trout roe. I have never had shad roe, so I can't comment on the difference in taste.

I suspect a lot of speckled trout roe recipes orininated in New Orleans and other areas of Louisianna. You might Google up some more recipes there.

 

[dillonsmimi]

oldpro....thank you so much for both the info AND the recipes. I take it that this treasure needs to be eaten the day it is caught. If, for some reason, we are fishing then coming home instead of making a weekend of it can I just carefully place the trout caviar (LOL) in a ziplock bag and then a ziplock container, bury it in ice and cook it the next day?

 

[oldpro]

The roe will keep for two or three days, but i would keep it on ice.

 

[dillonsmimi]

Thanks...ice NOT fridge. Got it!

 

[homemadecook]

its always nice to use fresh eggs. - and you can get it everywhere