Shad roe is the egg sac of the female American shad fish, which is a member of the herring family. Each female shad produces a pair of lobe-shaped egg sacs, which are bright red in color. Shad is an American saltwater fish that spawns in freshwater at the start of spring. The arrival of shad roe at fish markets is a sign that spring is on its way. Shad roe is a nostalgic and adored delicacy with fans who will get on a waitlist at some fish stores so that they will not get left out when the limited supplies arrive.

Before cooking, shad roe is a bright red color and has a soft and loose texture, with the eggs contained in a fragile membrane. After cooking, it turns a gray-brown color and becomes more firm, with a slightly grainy interior. One cup of shad roe, about equal to one average portion, has about 375 calories before any fat added in the cooking.

It can be hard to find recipes for cooking shad roe, probably because it is a distinctively regional dish. One popular way to cook shad roe is with bacon, dredging the shad roe sac first in flour that has been seasoned with salt and pepper and then sautéing it in a combination of melted butter and bacon fat, about two minutes a side. Serve with a squeeze of lemon and a strip of crisp bacon alongside. Some also like to serve the pan-fried shad roe with a side of well-cooked onions.