NEW YORK ( TheStreet) -- Although much of the country is still bundled up in its winter coats, make no mistake about it: Spring is almost here. How can you tell, when there's still bitter wind in the Midwest and more than two feet of snow in the East? Easy. The shad are a-swimming.Shad roe is a savory and rare delicacy. While one can usually enjoy caviar or cod roe year-round, the shad roe season lasts from March until May. That's when shad make their run from Chesapeake Bay to southern New England. The time is now to steal a taste of this fleeting delicacy. Be on the lookout for it on your favorite fine-dining menus. When you see it, order it. You won't regret it. Although it probably won't look especially delicious to the shad roe newbie -- inside the large, double roe sacs are millions of tiny fish eggs held inside a thin membrane -- the taste is pure perfection. TravelsinTaste.com asked some of the country's finest chefs about the delicacy. Eric Ripert, executive chef and co-owner of New York's Le Bernardin says he likes shad roe rare, but warm. "I like to sautee or bake them very slowly brushed with butter so they don't explode, and at the same time they stay rare inside," he says. "I like to serve them with a sauce that has some acidity in it, like a marinade almost. I use olive oil and I put some chopped capers, chopped shallots, chopped herbs, some chopped fennel or diced fennel, and then lemon juice and a little bit of smoked salt. Because of the contrast of the acidity and the richness I think it's very good. " What is a good wine pairing for a range of wallets? "It will have to be a white wine, for sure," Ripert says. He recommends a wine with acidity, such as a sauvignon blanc by Cloudy Bay from New Zealand. For a more expensive wine, he suggests a white Bordeaux, like one by Chateau Lynch-Bages. People looking for luxury should buy a bottle by Chateau Haut-Brion.