Broiled Shad Roe (with Bacon)

Discussion in 'Fish' started by bearcarver, Apr 27, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Broiled Shad Roe (with Bacon)

    Last month I showed what Shad Roe looks like, and how to Pan fry it.
    I also showed how to blanch it before freezing.
    You can see that, before you go farther, at the following link:
    Now I'll show how to broil a set of that Shad Roe I blanched & froze last month. Broiling is Bear's favorite way, and the way most restaurants prepare Shad Roe.
    I like to make it in an all metal frying pan, so I can put it in & take it out of the hot oven a couple times during the broiling process.
    First I toast a couple slices of toast, and lay them tight against each other in the pan.
    Then I cover the toast with a lot of butter, to keep the toast from burning.
    Then after thawing a set of blanched Shad Roe, I separate the pair, and remove all of the connective tissue.
    Then I lay them on the heavily buttered slices of toast.
    I then place a few slices of Bear's Hickory Smoked Bacon on top of the Shad Roe.
    Then I place the frying pan in the oven, under a preheated broiler---about 7 or 8 inches from the broiler.
    After the top side of the Shad Roe begins to turn brown, and the Bacon is ready to flip, I remove the pan.
    Remove the Bacon from the roe, carefully flip the sacks over, flip the Bacon over & return it to the top of the Shad Roe.
    Now put the pan back under the broiler.
    When the Bacon begins to get too well done, remove the Bacon from the Roe.
    I like to keep the Roe under the broiler for another couple minutes to get it golden brown, because I don't believe in eating raw fish eggs, but don't keep them in too long. They could get dried out & rubbery!
    Remove & plate with your favorite sides.


    Seven sets of fresh Shad Roe:

    Five sets of blanched Shad Roe, ready for freezing:

    Ready for the broiler:

    Ready to flip over:

    Plated with Roasted Reds, and a left over Holupki. Green beans staying hot in a separate bowl.
    Last edited: Oct 15, 2017
  2. chef willie

    chef willie Master of the Pit OTBS Member

    nice job there Bear, looks...........hmmmmm, yummy <grin>
  3. bearcarver

    bearcarver Smoking Guru OTBS Member


    Here's how they do it up your way.

    That proves some people in the NorthWest know what good is:

    Shad in WA:

    I wouldn't recommend eating the shad itself, but if you do, I'll give you an easy recipe.

    The recipe involves an Oak board.

  4. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks for the link and info Bear. Will mention it to some guys I know that go up to the Columbia to fish. Speaking about fish....ever tried/seen Swai in your area? I ran across it in a local grocery.....5 bucks for two pounds frozen filets....and was interested so looked it up before buying. Big white filets fried up great with a panko bread coating, reminded me of filet of sole. Had to try some in the smoker as well with some Yoshida....came out nice, moist and flaky...good on crackers with some cheese on the side & cold beer. Try some if you see it....inexpensive and tasty.....  
  5. shooter1

    shooter1 Smoking Fanatic

    Bear, I hope you don't take this the wrong way but, YUCK! [​IMG]
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmm, I think there was "swai" in the Mekong Delta Basin & canal, where I was in '69, but I didn't do much fishing----Jungle was too close (not much visibility).

    I just looked them up---they do look tasty!

    Never heard of them around here.   Except the number "2" in German  (ine swi dri fier fump).   [​IMG]

  7. chef willie

    chef willie Master of the Pit OTBS Member it, you're gonna get on Bears chit list..and as he reminded me bears have long memories
  8. shooter1

    shooter1 Smoking Fanatic

    LOL, I know, I just couldn't resist and I know Bear has a good sense of humor. I just don't think I could eat that and I eat a lot of different types of seafood. [​IMG]
  9. chef willie

    chef willie Master of the Pit OTBS Member

    Ditto,,,,(but I hope he doesn't see this)
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Now you guys are cracking me up!

    All I can say is, everybody who I know that has tried it has loved it, including my Grammy, my Mom & Dad, and my two Sisters, my Brother &  My Son.

    The Sisters Brother & Son still eat it, in fact, whichever one of us sees it in a store first, notifies the others, so nobody misses the very short season!

    It's about out of season now anyway, so I doubt anyone could buy it now, but anybody who wants try it , now has my two different instructions to go by.

    You can lead a Mule to water, but you can't make him drink.  [​IMG]

    Last edited: Apr 27, 2011
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I was filleting a mess of crappie the other day and all i could think about was bears shad roe.............[​IMG]      I will try anything once.... Dont know If I can get shad roe here in nc and its not on the top of my to do list but if it was in front of me it would be gone.... probably tastes like chicken anyway  [​IMG]   

    Thanks for the qveiw

  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Bear I gotta say it looks disgusting, but I love lobster roe & liver, and most people won't eat that. I like caviar, & a lot of people won't eat that either. So I guess what I'm saying is I need to come up to PA & taste some of that or you need to send some down here to FL. If you say it's good then I gotta believe it is really good, but it still looks like %&$#. I may love it , but I think I would have to eat it with my eyes closed.

    Your buddy Al
  13. still looks good to me bear [​IMG]
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    See below:


    Joe & Al,

    You guys both live at places that have bigger & more Bass & Bluegills than we have here in PA.

    The roe from both of them is great. The sacks aren't near as big as Shad Roe have. but Gills and Large & Smallmouth Bass have great eating sacks of roe.

    You can do them either of the ways I described, but since they're smaller & more delicate, be careful not to make them too well done & dried up & hard!

    Actually the best Roe I ever ate was sucker roe-----Awesome!

    I used to shoot them with bow & arrow, cut the eggs out to eat, and give the suckers to my grandfather to rototill into his veggie garden.

  15. retread

    retread Meat Mopper

    Ditto,,,,(but I hope he doesn't see this) {From Chef Willy}

    I dunno, I'll eat anything that doesn't eat me first and that I'll give a run for its money!  {Except, maybe, for lima beans}
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Willie & Shooter1, I just saw this while checking on my signature Step by Steps.

    LOL---You guys will never get on my "chit" list, especially just because you don't think you could eat Shad Roe, or other Roes.

    However you really are missing something GREAT !

    There are a few things I can't eat too.

    Hmmmm, that reminds me---I still have a couple in the freezer---Gotta go thaw a set out.

  17. Lima beans are awesome retread. Whatchoo talkin bout? [​IMG]
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---That's funny!

    I can take Limas or leave them, but I haven't seen any for many moons!!!

    Guess that means Mrs Bear doesn't like them!  LOL

  19. africanmeat

    africanmeat Master of the Pit OTBS Member

    Bear i almost Missed it. I love roe broiled, fried , but the most i love making Taramasalata   (a Greek dish) or salata de icre   (Romanian dish)
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmmmm, I looked that up!

    It looks good, but I probably like fried & broiled more, like I like everything else---LOL (One of my weaknesses).

    However, that pink stuff is probably a lot more healthy to eat.

    Thanks Ahron,


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