Shad Roe (Bear's Favorite Food)
Got a call from one of my spies on Sunday---"Hey John, They got Shad Roe at Giant!"
Bears Love Shad Roe !
So, off I go to Giant on Monday, to check it out.
My closest "Giant" had some nice looking Shad Roe sets, for $9.99 per set.
I ask the old guy working there, "How many you got?"
He says, "How many do you want?"
I replied, "8 or 9 sets would be nice".
He removes the container & counts them---"Seven sets---Do you want all seven?--- I'll only charge you for 6 sets"
So 7 sets it is.
I haven't had any for nearly two years, since I bought 25 sets from a restaurant wholesaler for $7.50 per set.
My son wanted a set, so I gave him one set, I prepped one set for me, and I blanched the other 5 sets for freezing.
So yesterday morning I put one set in salt water (in fridge) to draw the blood out.
Then after about 4 hours, drained the water, flipped the set over, and salted again in fresh cold water.
Then 1 hour previous to Dinner, I drained & rinsed, and put it in ice water for an hour.
There are many ways of preparing Shad Roe, but this is the way I did this set.
Remove any unwanted connective tissue between sacs & separate the pair.
Rinse well, and very gently.
Dry well with paper towels, and coat lightly with flour.
Fry up a pan full of Smoked Belly Bacon.
Remove Bacon to drain, and replace the Bacon with the Shad Roe, in the hot Bacon grease, on Med/Hi heat.
After 4 or 5 minutes, gently flip Roe over for another 4 or 5 minutes.
I don't like them pink inside, but much longer in the pan will turn the millions of tiny little eggs into little rubber balls.
You have to use a lid or screen, when frying, and don't turn the heat up too high, or the eggs will be exploding like C4 !
The hot little balls will hit you in the face, or even stick to the ceiling!!!
Remove from pan, and serve with the bacon and whatever else you want.
Many people like lemon slices with it.
Thanks for looking,
Bear
Left Click to zoom in!
Seven sets for the price of 6:
Seven sets rinsed and drying:
Close-up MMMMmmmmmmmm:
Five sets blanched & ready for freezing.
Notice how eggs came out through surface at a lot of places.
This is because they were not handled properly prior to being sold.
The 25 sets I got from the wholesaler had none of these holes or cuts from handling:
One set soaking in salt water (connective tissue still intact):
Frying up a bunch of my Bacon:
One separated set of Shad Roe frying in smoked bacon grease:
My Dinner:
Shad Roe (Notice I sliced a piece open, so you could see some of the "Millions" of Shad eggs inside)
Fried Bearcarver Bacon
A chunk of reheated leftover CSRs
Roasted Red Taters
Got a call from one of my spies on Sunday---"Hey John, They got Shad Roe at Giant!"
Bears Love Shad Roe !
So, off I go to Giant on Monday, to check it out.
My closest "Giant" had some nice looking Shad Roe sets, for $9.99 per set.
I ask the old guy working there, "How many you got?"
He says, "How many do you want?"
I replied, "8 or 9 sets would be nice".
He removes the container & counts them---"Seven sets---Do you want all seven?--- I'll only charge you for 6 sets"
So 7 sets it is.
I haven't had any for nearly two years, since I bought 25 sets from a restaurant wholesaler for $7.50 per set.
My son wanted a set, so I gave him one set, I prepped one set for me, and I blanched the other 5 sets for freezing.
So yesterday morning I put one set in salt water (in fridge) to draw the blood out.
Then after about 4 hours, drained the water, flipped the set over, and salted again in fresh cold water.
Then 1 hour previous to Dinner, I drained & rinsed, and put it in ice water for an hour.
There are many ways of preparing Shad Roe, but this is the way I did this set.
Remove any unwanted connective tissue between sacs & separate the pair.
Rinse well, and very gently.
Dry well with paper towels, and coat lightly with flour.
Fry up a pan full of Smoked Belly Bacon.
Remove Bacon to drain, and replace the Bacon with the Shad Roe, in the hot Bacon grease, on Med/Hi heat.
After 4 or 5 minutes, gently flip Roe over for another 4 or 5 minutes.
I don't like them pink inside, but much longer in the pan will turn the millions of tiny little eggs into little rubber balls.
You have to use a lid or screen, when frying, and don't turn the heat up too high, or the eggs will be exploding like C4 !
The hot little balls will hit you in the face, or even stick to the ceiling!!!
Remove from pan, and serve with the bacon and whatever else you want.
Many people like lemon slices with it.
Thanks for looking,
Bear
Left Click to zoom in!
Seven sets for the price of 6:
Seven sets rinsed and drying:
Close-up MMMMmmmmmmmm:
Five sets blanched & ready for freezing.
Notice how eggs came out through surface at a lot of places.
This is because they were not handled properly prior to being sold.
The 25 sets I got from the wholesaler had none of these holes or cuts from handling:
One set soaking in salt water (connective tissue still intact):
Frying up a bunch of my Bacon:
One separated set of Shad Roe frying in smoked bacon grease:
My Dinner:
Shad Roe (Notice I sliced a piece open, so you could see some of the "Millions" of Shad eggs inside)
Fried Bearcarver Bacon
A chunk of reheated leftover CSRs
Roasted Red Taters
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