:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/45799250/thegrocery.0.0.jpg)
A favorite of native Charlestonians, shad roe is a long-established Holy City convention. The ingredient is only found during this time of year, when the shad migrate to spawn. It's appearance signals spring is near. Many traditionalist will recall dining on shad roe for breakfast, served with grits, but many Lowcountry restaurants have adapted this dish for dinner. Here are a few of the local menus featuring the short-season delicacy.
Chef Kevin Johnson at The Grocery serves the fish lobes with bacon, caramelized onions, and a cornbread puree.
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/3460646/Screen_Shot_2015-03-02_at_8.10.27_AM.0.png)
Over in Mount Pleasant, Old Village Post House featured a pan seared shad roe with Geechie Boy grits, bacon, sunflower sprouts, and a lemon caper butter.
Southern favorite Hominy Grill boasted a version with andouille sausage and cheese grits.
It's a Friday Fricassee! Shad roe, sautéed asparagus, andouille sausage & mushrooms w/ cream & sherry over cheese grits. Delish! #chseats
— Hominy Grill (@HominyGrill) February 27, 2015
East Bay staple Slightly North of Broad serves a bacon-wrapped shad roe with Geechie Boy grits and a tomato butter.
If you've spotted shad roe on any menus, leave us a note, and we'll add it to the list.
