Recipe by Buster's friend
Back in the early 1970's, shad runs in the Potomac called my family in spring evenings to Hane's Point, where we used to dip net shad under the cherry blossoms. The roe is unctuous & encased in a taut crispy covering like the casing of a great sausage. Not low fat but full of those Omega fatty acids! Did not know we were eating so "high on the hog" at the time!
Directions See How It's Made
- Cook bacon in cast iron or other heavy bottomed pan until crispy. Place in 200 degree F oven.
- Leave about 2 T bacon grease in pan & keep hot from cooking bacon.
- Separate roe pair trying not to puncture roe casing (Cut connecting tissue).
- Cook roe in casing like a sausage in bacon grease over low-medium heat until casing feels taut like a sausage, about 2-3 minutes, turning once. Grease needs to be hot enough for the roe to sizzle when placed in it but not wild splattering. If heat is too hot the casing can pop (this is messy & painful to the cook).Try not to pierce casing when turning as the tiny eggs will extrude.
- Remove from pan & place roe with bacon on paper towel or paper bag in oven.
- Turn up heat in pan & scramble your eggs, toast your tost & serve all with coffee.