by Betsy Carnie
In the Springtime, my friend, the late Tootie Johnson of Vineyard Haven, used to ask em to go down and get her shad roe when it would come into the fish markets. Her request of how I would cook it for her was simple and straightforward: pan fried in butter, and enjoyed with toast, a little sour cream, and some onion grass from the yard. I recommend cooking it over a medium to low heat, preventing it from bursting open. Be sure not to overcook it; the texture and taste is perfect when it has the pink-center, medium rare temperature.