Posts Tagged Shad

‘Tis the Season…for Soft Shelled Crabs

When the season for shad with its glorious roe comes to an end, I always feel a touch of melancholy.
But just as the fading flowers of Spring begin to drift out of sight for another year, so the big bold colors of summer start to shimmer in the sunlight.
All endings bring on new beginnings, I guess. And so the departure of Shad and Roe heralds the arrival of Soft Shelled Crab.
This delightful delicacy is a favorite around much of the world. We in the South are especially lucky, since the finest of these crustaceans, always blue crabs, come from Maryland, which is considered the best, and the Carolinas, close runners-up.
Personally, I think that the quality of the crab is far ore important than it’s state of origin. The very best you can get are live crabs, although fresh ones can be excellent too. Once they’ve been frozen, they can be good, but they never reach the culinary heights of the other two. One thing to note: if the legs look papery it means that they’ve gone past their prime eating quality. Pass them up!

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Shad is Here Again!

When it comes to food, this is without question, my favorite time of the year.  From around the middle of February (despite the last couple of years when it arrived much sooner) till about the middle of April, the shad are running.  With them, of course, is their world-renowned roe.  Shad itself is often, sadly, ignored in much of the world because it is so filled with tiny bones it is almost impossible to filet and de-bone this fish. But here in Savannah, we are enormously lucky, because we have Russo’s, where the art of de-boning shad has been passed on from father to son for years.  So all we have to do is go to Russo’s and buy this delectable catch, take it home, cook it and eat it!    For more about shad and some recipes to use, just click here. 

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The Shad are Running!

All you fellow shad lovers, rejoice.  There is shad and roe aplenty right now at Russo’s!  And should you want to share with your shad-less friends elsewhere,  Russo’s will even overnight shad to them on ice! For more on Shad and some great recipes check out our cooking page.

 

 

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The Shad are running! Don’t miss them!

Lots of us think that shad is the finest white freshwater fish anywhere.   Add its luscious, sumptuous roe, and you’ve got the best fish dinner you could ever eat!  Best of all, they’re available here in Savannah at Russo’s.  It’s a short season, they’re quick to cook,  so get crackin’ and enjoy.  You’ll find a couple of super-simple recipes at  http://savannahbest.com/cooking/cooking.htm .

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Shad a Spring Treat

Once upon a long time ago (that is to say, up until 1995 when I moved to Savannah), I was convinced that Turbot was the finest eating fish in the world, especially the Turbot from North Atlantic waters. Then, a new friend of mine invited me to dinner one night to dine on Shad. This exquisite fillet, as bright and white as Turbot, but even more flavorful, won the fish wars, hands down. These days, it’s Shad and the plump bright red roe that so often accompanies it, which fuels my foodie’s dreams during the last dreary days of winter and brightens my evenings during the early spring season. So head on over to Russo’s fish market, buy yourself some Shad and Roe, follow the simple recipes and dine like you’re royalty.

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The Shad are here!

As far as us fish-loving foodies at SavannahBest.com are concerned, Shad are the best fish in the world,  from salt water or fresh! And here in Savannah, we are soooo lucky to have them, and to have that rare commodity,  Russo’s Seafood Store, where they know how to perfectly filet these tricky guys with a zillion tiny bones!   For more on  Shad and an easy recipe for an elegant Valentine’s Day Breakfast or brunch or one for  an equally easy dinner entree, just go to SavannahBest’s Cooking Page.

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Aphrodisiacs for Valentine’s?

Aphrodisiacs for Valentine’s Day? Couldn’t hurt. Asparagus and oysters, two of the most popular, are certainly good eats and make for good conversation. And conversation, as

a friend of ours says, “may not be an aphrodisiac, but it’s sure great foreplay!”

Serve asparagus with any fish or meat dish, especially broiled Shad or lamb. And the sensuous Oysters Bienville served by Chef Chris DiNello at Alligator Soul would surely, if only because of the sheer delight in eating them, put anyone in the mood for love.

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