Feature

First Roe

American shad, the quintessential springtime fish, is prized for its roe and flesh that’s notoriously hard to debone. Why not let the professionals do it?

By Robin Raisfeld & Rob Patronite
Published May 21, 2005

1. The Minnow
Chef-owner Aaron Bashy’s first prix-fixe shad menu features bacon-wrapped roe bundles, shad fillet in shrimp consommé, shad roe in brown-butter-caper sauce with grilled pistachio-polenta cakes, and dessert ($28).
442 9th St., nr. Seventh Ave., Park Slope, Brooklyn; 718-832-5500

2. Grand Central Oyster Bar
Broiled American shad fillets with tomato and bacon; additional charge for roe.
Grand Central Terminal, lower level; 212-490-6650

3. Savoy
On April 6, Peter Hoffman celebrates Hudson River shad in its planked, smoked, pickled, and sautéed forms; $75, accompanied by readings of relevant passages from aficionados like John McPhee.
70 Prince St., at Crosby St.; 212-219-8570