Shad and Weekend Specialties 2.23.17 February 22 2017 Posted in
In the seafood world, there is no better bellwether of spring than the start of the Shad season along the east coast. Similar to wild salmon, Shad are most prized during the period of time before their spawn when their flesh has a higher fat content. As the weather warms, Shad make their way up the east coast from Florida to Labrador during spring, lasting until right before June. After June, shad become too oily and mushy. While most fanatics prize Shad for their roe, the fillets are quite desirable as well, with sweet, delicate flesh, similar to herring. Shad roe on the other hand is rich in flavor, with a firm, delicate texture. Some call it the foie gras of the sea, but we’ll let you decide.
We hope you'll stop by this weekend and take advantage! Stay tuned next Thursday for another edition of specialty items. Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.
The Lobster Place