Number of Servings - 2 Ingredients: Basic preparation:  Shad roe (4 sacs)  2 tablespoons. lemon juice, or  2 tablespoons. dry white wine Parboiling: Place pricked membrane(s) in saucepan and cover with boiling water plus lemon juice or wine. Simmer from 3 to 12 minutes, depending on size. Drain and cool. Remove the membrane for baking; membrane can be left for sauteing and frying.  Add salt if desired. The roe is now ready for recipe use. Sauteed roe: 4 sacs parboiled roe Butter Seasonings (chopped chives, parsley, minced shallots, basil) Directions: Parboiled roe, still in the membrane, can be sauteed in a few tablespoons of butter, with the addition of seasonings of your choice (chopped chives, parsley, minced shallots, tarragon, basil, etc.). Notes & Variations: Before parboiling shad roe to prepare it for recipe use, prick the membrane containing the eggs with a needle to prevent the sac from bursting and splattering the tiny eggs. Always cook shad roe gently, with very low heat, to avoid overcooking and ending up with roe that is dry and tasteless. The parboiled roe can also be dipped in beaten egg, rolled in flour or cornmeal, and pan fried in shortening or bacon drippings. The roe (eggs) from shad is considered choice, on the same culinary plane as caviar, although used somewhat differently. In addition to being used for hors d'oeuvres and garnishes, shad roe can be sauteed, baked in sauce, broiled and fried. Sauteed roe is often served at breakfast with bacon, eggs and grits. Contributor:  Washington Department of Fish and Wildlife