Use It All.

In the picture that accompanies this post it shad roe. It’s pretty gnarly looking. But you know what? It’s ABSOLUTELY delicious. Mix the fresh roe into eggs and you have the richest, most creamy, yet light scrambled eggs you’ll ever taste. Pack that thing in salt and let it sit for a while and you have a North American version of a food that in Italy is called Bottarga. You can grate it onto pasta, slice it thin on pizza, put it in oil for a flavourful topper for all sorts of things. I learned about after taking home a shad and wanting to use everything. I could. We seem to be a place in food right now where even these amazing fish aren’t valued by people because they’re bony and not carried in a supermarket. 100 years ago, Shad was on every menu. Today, most people don’t even know you can eat them. Even the folks who fish them! Turns out, even if you can’t filet them without making a mess of them ( I Can’t, it’s REALLY hard) you can use them as amazing ceviche as the acid from the citrus dissolves the little pin bones. A bit of salt and you have the bottarga. Hell, throw the guts in a jar and you make garum. Here a BKS we’re looking back to find ways to be sustainable in our approach to food that have been lost in the name of modern convenience and large scale food industry norms. We’re coming into an age where humanity needs to rethink our relationships to many things, and food is one of them. Let’s do that together.