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1
Gently pull the sacs away from each other, and the membrane attaching them will come apart.
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2
Snip any pieces of membrane that do not break easily with kitchen scissors.
-
3
Take care not to tear the sacs.
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4
Run them under cool water, and pat them dry.
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5
To know how much butter to poach the roe in, place the sacs in a straight-sided frying pan or saucepan just large enough to hold them in one layer.
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6
Add water to halfway up the sides of the sacs.
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7
Drain water off into a measuring cup.
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8
The level of water in the measuring cup is the level that the melted butter to cook the roe should reach.
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9
(In poaching pike or striped bass roe, the water should almost cover it.
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10
Both of those puff up in cooking, so they will need more butter.)
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11
Remove the roe from the pan, and wipe the pan dry.
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12
Place the melted butter in the pan over medium heat.
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13
When the butter is bubbling, carefully slip the roe into the pan in one layer.
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14
Return to a boil.
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15
Cook over medium heat for 1 minute to firm up the roe.
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16
Turn the heat to low (bubbles should be breaking the surface, but not vigorously).
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17
Cook for 2 minutes.
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18
Gently move each piece to assure that it does not stick.
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19
Continue to cook 4 minutes more (5 minutes more for the bass, 27 minutes more for the pike).
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20
Carefully flip each piece.
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21
Cook for 3 minutes, moving roe gently so that it does not stick.
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22
Continue to cook until the roe sacs have changed color and are opaque all the way through, 4 minutes for the shad, 5 minutes for the bass and 27 minutes for the pike.
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23
Move the pike occasionally to keep it from sticking.
