Jeff Miller wrote:
mcphee used these words in his shad book...he was hanging around with
fish scientists, so i assume they are correct terms. i'd only read
about anadromous fish before mcphee's book. he offers a lot of
interesting fish science for the casual reader. but...i was surprised
none of his recipes included deep-frying. i doubt many in eastern nc
would eat baked or broiled shad - properly breaded and deep-fried (after
scoring the filet) is the best method of cooking the bony alosa
sapidissima... and, i'd recommend doing it outside, unless your family
really, really likes a fish scented home.

I really like shad roe, and I buy it and cook it whenever I can find it,
which isn't often. When I was growing up in Baltimore it was plentiful
and cheap.

I fry it in bacon grease. If you try it, make sure you put a wire screen
over the frying pan, or you'll make one helluva mess. Those eggs explode
like little grease bombs. This probably isn't the best dish for someone
with cholesterol problems. :-)

--
Cut "to the chase" for my email address.