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.

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.

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.

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.

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.

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.

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.