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Shad Map: Where to Eat Shad and Shad Roe Right Now

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Herring and mackerel are familiar to most diners. So what's roaming in nearby waters that's similar to those household fishes? It's shad. Starting in March, the saltwater fish makes its way up from the Southern Atlantic Ocean and back to northern freshwaters where they spawn. And where they're apt to end up is on a plate near you.

Known for having an oily texture, many chefs soak the fish in milk or buttermilk to rid the filets of any fishy flavor. It's often paired with bacon or prosciutto. There are two reasons for shad's limited availability on menus. One, the season is incredibly short and only lasts a few weeks from March through April. And two, shad is ridden with tiny bones, making it difficult even for the expert fishmonger to clean. Some chefs slow-roast the shad to melt those tiny bones, while others opt to skip the filets entirely and focus on serving the fish's roe.

Here are 10 places to find shad and shad roe on menus right now.
—Marissa Bialecki

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Who says beer-battered fish can’t be glammed up? 1789’s executive chef Anthony Lombardo serves pan-roasted shad roe with a parsnip puree, bacon relish alongside a shad filet wrapped in lardo and then beer-battered and fried. Lombardo hopes the fried filet is the gateway for newcomers to be more adventurous and try the roe.

BlackSalt

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For the do-it-yourself crowd, BlackSalt market has cleaned and ready-to-cook shad roe. Diners in the restaurant section can opt to select shad roe from the market and have it prepared in-house. Chef Thomas Leonard says he usually serves the shad roe with a bacon sherry gastrique with cherry tomatoes, basil and spinach. Depending on availability, you can find shad roe there through the end of April.

Brasserie Beck

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For the month of March and while supplies last, diners can build an entire meal around shad at Brasserie Beck. Start off with shad roe that’s been seared and wrapped in prosciutto and served with lobster chowder. Then move onto a shad filet wrapped in more prosciutto and served with rosemary and fingerling potatoes.

Clyde's of Chevy Chase

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Right outside the city’s limits, Clyde’s in Chevy Chase is putting shad roe meuniere on the menu. Think a typical a la meuniere preparation—roe dredged in flour and served with a brown butter, chopped parsley and lemon sauce. Clyde’s takes it one step further by serving it with bacon and crispy fried potato wafers seasoned with Old Bay.

Equinox

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What isn’t enhanced by some slow-cooking and duck fat? Equinox is preparing a sous vide version of shad roe with fresh thyme and duck fat which is sautéed to finish. Wilted arugula, a pistachio smoked bacon butter and a roasted apple and fennel puree round out the dish. Diners can order it off the menu through April.

Et Voila!

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Yet another meuniere preparation is gracing the menu at Et Voila. This one is served withsalsify, a lambic framboise and reduction of the Belgian beer, Duvel. For good measure, there’s also a flan made from brussels sprouts and guanciale. Sounds fancy? It is.

Food Wine & Co.

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We’re sensing there’s a theme of shad and pork. Chef Michael Harr wraps the pan roasted roe in swiss chard and prosciutto. With a nod to Spring approaching, the dish has a sweet pea puree and heirloom beets and peas.

Mintwood Place

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Taking the extra labor to “honor the fish” itself for its “sweet, rich and oily” flavors, chef Cedric Maupillier serves both the filet and roe together with lardo, crushed Kawi broccoli and red bliss potatoes, brown butter and a lemon demi-glace. Take note that the roe is served medium-rare.

Pull up a chair at the beautiful raw bar or any seat in the house for that matter at RANGE. Chef de cuisine Matthew Hill wraps the shad roe in Benton’s Bacon and adds an onion soubise (that’s a béchamel with onions in layman’s terms). If it sounds too rich, the radish salad should even things out.

Rappahannock Oyster Bar

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After slurping down a dozen oysters, customers can move onto the shad roe at Rappahannock Oyster Bar down in Union Market. The roe is currently being served with a brown butter emulsion, fried capers, bitter greens and slices of crusty, grilled bread. General Manager Jean Paul Sabatier says the dish will be changing every few weeks to keep things fresh, so be on thelookout for new variations.

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1789

Who says beer-battered fish can’t be glammed up? 1789’s executive chef Anthony Lombardo serves pan-roasted shad roe with a parsnip puree, bacon relish alongside a shad filet wrapped in lardo and then beer-battered and fried. Lombardo hopes the fried filet is the gateway for newcomers to be more adventurous and try the roe.

BlackSalt

For the do-it-yourself crowd, BlackSalt market has cleaned and ready-to-cook shad roe. Diners in the restaurant section can opt to select shad roe from the market and have it prepared in-house. Chef Thomas Leonard says he usually serves the shad roe with a bacon sherry gastrique with cherry tomatoes, basil and spinach. Depending on availability, you can find shad roe there through the end of April.

Brasserie Beck

For the month of March and while supplies last, diners can build an entire meal around shad at Brasserie Beck. Start off with shad roe that’s been seared and wrapped in prosciutto and served with lobster chowder. Then move onto a shad filet wrapped in more prosciutto and served with rosemary and fingerling potatoes.

Clyde's of Chevy Chase

Right outside the city’s limits, Clyde’s in Chevy Chase is putting shad roe meuniere on the menu. Think a typical a la meuniere preparation—roe dredged in flour and served with a brown butter, chopped parsley and lemon sauce. Clyde’s takes it one step further by serving it with bacon and crispy fried potato wafers seasoned with Old Bay.

Equinox

What isn’t enhanced by some slow-cooking and duck fat? Equinox is preparing a sous vide version of shad roe with fresh thyme and duck fat which is sautéed to finish. Wilted arugula, a pistachio smoked bacon butter and a roasted apple and fennel puree round out the dish. Diners can order it off the menu through April.

Et Voila!

Yet another meuniere preparation is gracing the menu at Et Voila. This one is served withsalsify, a lambic framboise and reduction of the Belgian beer, Duvel. For good measure, there’s also a flan made from brussels sprouts and guanciale. Sounds fancy? It is.

Food Wine & Co.

We’re sensing there’s a theme of shad and pork. Chef Michael Harr wraps the pan roasted roe in swiss chard and prosciutto. With a nod to Spring approaching, the dish has a sweet pea puree and heirloom beets and peas.

Mintwood Place

Taking the extra labor to “honor the fish” itself for its “sweet, rich and oily” flavors, chef Cedric Maupillier serves both the filet and roe together with lardo, crushed Kawi broccoli and red bliss potatoes, brown butter and a lemon demi-glace. Take note that the roe is served medium-rare.

Range

Pull up a chair at the beautiful raw bar or any seat in the house for that matter at RANGE. Chef de cuisine Matthew Hill wraps the shad roe in Benton’s Bacon and adds an onion soubise (that’s a béchamel with onions in layman’s terms). If it sounds too rich, the radish salad should even things out.

Rappahannock Oyster Bar

After slurping down a dozen oysters, customers can move onto the shad roe at Rappahannock Oyster Bar down in Union Market. The roe is currently being served with a brown butter emulsion, fried capers, bitter greens and slices of crusty, grilled bread. General Manager Jean Paul Sabatier says the dish will be changing every few weeks to keep things fresh, so be on thelookout for new variations.

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