Chefs rediscover shad roe

03/15/2010 | Wall Street Journal, The

Chefs including Thomas Keller and John Fraser of New York's Dovetail restaurant have begun appreciating the flavor, texture and rich history of shad roe, which are eggs that come from the female American shad, a herring. Unlike sturgeon caviar, shad roe is contained in two sacs that are often prepared by frying in butter.

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