Grand Central Oyster Bar Reels in Shad & Shad Roe "First Catch"

As the days in the Northeast are getting lighter and longer, and baseball spring training camps are in full bloom, harbingers of spring abound. So, once again, the historic Grand Central Oyster Bar and executive chef Sandy Ingber have reeled in the “First Catch” of the season of Shad and Shad Roe. The always-anticipated arrival of the delicacy is today (Tuesday, February 26) from the waters of Georgia, and will to be available for from time to time for several months at the iconic seafood eatery at Grand Central Terminal. Shad filet is priced at $32.95 per filet entrée, while both the shad roe and combo are priced at $34.95. Each is served with the traditional roasted stuffed tomato and crispy bacon accoutrements.

“It is always my pride and joy to be the first to have them on our menu in New York City,” says Ingber. “It never fails to be exciting for aficionados of this delicacy.”

For further information and reservations, call the Grand Central Oyster Bar at (212) 490-6650. The Oyster Bar is open for lunch and dinner, beginning at 11:30 AM with final dinner reservations at 9:30 PM, every day except Sundays.

Connoisseurs of caviar regard Shad roe as a delicious and tasty alternative.

More on Shad: Shad is related to herring, the American shad is classified as “anadromous” because it spends the majority of its life in salt water but returns to its birthplace to breed in freshwater. Because the shad loses body fat as it labors upstream, the most prized are those that have journeyed the least. The Oyster Bar monitors the movement of shad schools through its suppliers.

The Lenape American Indian tribe called shad the “inside-out porcupine” because of its many bones. The reason it is such a delicacy, and very few restaurants serve it is because of the expertise it takes to filet and de-bone.

Shad and shad roe recipes from executive chef Sandy Ingber, as well as interviews are available by contacting Cirillo World at 914-260-7436.