Posts Tagged turbot

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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