Shad is a seasonal, hyper-local delicacy that typically runs February through May, and Roe is the egg sac of the female shad fish that is highly prized in the culinary sphere. Shad fish, or the “cuts” left over after the roe has been removed has a mild, briny flavor. Their roe has delicate, rich, and smoky flavors with a bright red color that will take on the flavors of which it was cooked with. Best served with items that will balance out the rich flavors of the roe and is traditionally prepared pan-fried. The Shad fish is usually sold as “cuts,” and the roe is sold by “pairs.” If you have not had the opportunity to try shad roe, chat with your local fishmonger next Spring to check it out.