Shad Recipes (for real)

fisheromen · 06-01-2002, 09:34 AM

Okay, make fun of me all you want but shad actually is pretty good prepared right (I am being serious here). East Coaster's know how good it can be. And don't even bother saying otherwise or posting wise-crack remarks unless you have actually tried it - you don't know what you are talking about and I don't want to hear it.

BAKED SHAD
Pick a big male or two and take care of it after you catch it just like you would any other fish. Clean it and scale it, cutting off the head and tail. Put it in a baking pan or on aluminum foil and add in and arround it onions, salt, lemon, and thyme (I think tarragon would be good as well). Fresh herbs are better. Throw a couple of strips of bacon over the top. Seal it well, either wrap the whole baking pan in foil or wrap up the foil real well so steam won't escape. Put it in your pre-heated oven for 6 hours at 250-275 degrees. When you pull it out you can remove the skin if you like and take out the back bone, fins, and rib bones. The rest of the bones you won't even notice while eating. Serve it with rice and pour some of the remaining liquid over the rice.

The result is somewhat fishy but very delicious and it comes out tasting like mackeral I have had before. I'm not a huge fish fan but definitely enjoyed it. All 4 kids ate it up too.

Shad doesn't freeze well because it is so oily so I recommend fresh fish and the earlier in the season the better. Also the females aren't as good as the males.

SHAD ROE
Harvest the roe soon after catching the fish (again, the earlier in the season the better). Lay a slice of bacon beneath and on top of each skein and broil for 6 or 8 minutes or so per side. Its best if there is a little color left to it in the center and its not totally grey. Serve with lemon.

The result is very rich. I can't eat more than a skein at a time as accompaniment to a meal. There are many more gourmet recipes on the internet but this is a simple one that works.

Let us know the results if you try it (unless you are too embarassed to admit you actually enjoyed eating the lowly and despised shad).

Firedog · 06-01-2002, 01:48 PM

There are only two use's for shad that you keep. Crab bait and Sturgeon bait. Oh you could use them for fertilizer for your garden also :smile:

Thumper · 06-01-2002, 01:52 PM

When I was a poor medical student we used to eat shad fairly often. ********* too. Both were terrible.

Actually they were sort of palatable, though fishy. I have an Italian neighbor that cans shad. He loves it. When he opens a can of shad in his kitchen, dogs howl for blocks around.

fisheromen · 06-01-2002, 02:07 PM

Okay hookem and firedog, have you ever actually tried them? Then shut up! :tongue: And sorry 'bout your bad experiences Thumper. All I can say is, try it again with a good recipe.

I'm dead serious about this. I had a sandwich today with the leftovers and it was great.

Shad have gotten a bad rap around here. They are actually prized eating elsewhere. You gotta fix 'em right though. Try it sometime, makes a nice break from salmon and sturgeon and its good for you!

I don't know where to find it on the net but check out the Oregonian article from FOODday, June 27, 2000. Some local top-notch chefs are trying to help the local yokels (read I-fish shad bashers) get used to the idea that shad are good eats.

Thumper · 06-01-2002, 03:27 PM

I believe you FOM. I was kinda impressed with them, and I am just kidding about the dogs barking......They just kinda run away.

STGRule · 06-01-2002, 03:56 PM

I like to do a heavy, short smoke and then can it up. Makes a great cracker spread when mixed with cream cheese and Johnnys seafood seasoning.

Friend of mine has pickled it too. After all, its just a big herring.

dogfishboy · 06-01-2002, 04:27 PM

You guys really need to stop eating the bait. :grin: :tongue:

I guess if ya put enouth tarter sauce on it and then take a loooong hit off the bottle. :depressed: :grin:

TJB · 06-01-2002, 04:40 PM

I was speaking with a Russian acquaintance and he says fresh shad roe in scrambled eggs is to die for. Haven't tried it myself but I don't care for caviar either.

boater · 06-01-2002, 04:52 PM

Quote:

Originally posted by TJB:
I was speaking with a Russian acquaintance and he says fresh shad roe in scrambled eggs is to die for. Haven't tried it myself but I don't care for caviar either.

<font size="2" face="verdana,arial,helv">the sound of that makes me feel seasick.

fisheromen · 06-01-2002, 04:58 PM

Just remember, sturgeon used to be considered trash fish as well.

So how do you can fish STGrule?

Jsail · 06-01-2002, 05:06 PM

Quote:

Originally posted by TJB:
I was speaking with a Russian acquaintance and he says fresh shad roe in scrambled eggs is to die for.

<font size="2" face="verdana,arial,helv">TJ,
I found a typo in your post; should read ......

I was speaking with a Russian acquaintance and he says fresh shad roe in scrambled eggs is to die from.

boater · 06-01-2002, 05:07 PM

lmao

STGRule · 06-01-2002, 09:29 PM

fisheromen : Process in 1/2 pints in a pressure canner at 10lbs. for 100 minutes. Come Christmas, people are asking for the fish dip at holiday parties.

Small Fry · 06-01-2002, 09:58 PM

Bait!
Don't eat the bait!!!!

Unless your stranded on the island.

Anything you have to cook twice as long as the total weight is not good.

SandySteel · 06-01-2002, 10:43 PM

You guys are a bunch of fish snobs. There are so many tasty and wonderful fish in this world. Shad are just another kind of fish that happens to taste delicious. I generally take my shad to Tony's in OC to have them smoke and can them for me.
I also use them for crab bait but prefer to eat them.
Now who in their right mind would eat a sturgeon? A bottom feeder? yuck.

Now before you start defending sturgeon, realize that I have eaten sturgeon but don't like the flavor. Neither do I like halibut much. It is too bland and requires saucing. Can you honestly say you have eaten shad? If so what did you think? If not, try it and then we will talk.

hookem · 06-01-2002, 11:51 PM

your joking about this, right?

SandyRiverFisher · 06-02-2002, 06:09 AM

Hey guys,

There is an old timer I used to fish with alot down on the Sandy who says he grew up eating shad. According to him things like canned Tuna werent readily available so his dad would buy shad off of commercial fishermen down on the columbia and have it smoked and canned. He would tell me how they ate it just like tuna, on sandwiches and stuff.

STGRule · 06-02-2002, 08:05 AM

My neighbor told me the same story about smoked and canned shad in place of tuna when she was growing up.

Jooky · 06-02-2002, 09:51 AM

ok i know these fish stink me out of my boat...So if I cook them up will it stink me out of my house? I'm scared... heheh

ok really, is the smell bad when cooking?

Stz ll · 06-02-2002, 10:58 AM

I have taken shad to Tony's had it smoked and canned. It was awful (but then again what isn't that Tony's prepares).
It was so salty the dogs would not eat it.

I agree shad is only good for bait and fertilizer.

If you plant tomatoes put cut up shad in the hole before burying. You will have the biggest ones you have ever grown.

fisheromen · 06-02-2002, 07:54 PM

Hey Scrod, don't you get tired of picking through the bones dude!

fisheromen · 06-02-2002, 07:58 PM

And yes Jooky, they do have a strong fish smell when cooking, but it is a good smell, not that nasty stink they have uncleaned. They have gotta be the nastiest smelling fish ever, even straight out of the water.

Shad definitely have a strong fish taste, but then so do many types of food fish.

Sensei-san · 06-02-2002, 09:09 PM

Scrod and Fishomen,

I agree with you. Shad is one of the better fish to eat. It also is good for the ticker. It has one of the highest ratios of Omega3 oils. I have tried some of the recipes that you mentioned and as the east coasters say a contented shad eater as I pick the bones out of my teeth. Like any oily fish, like the despised blackcod, they need to be put on ice if you are going to eat them later. Sorry that a few posters had a bad experience in smoking shad. It is trickier to smoke than salmonids. You need to have a good brine and patience to smoke the filets for a long time and empty the drip pan frequently.

If shad were not such a good game fish, like striped bass, then why did the guys in the 1880's spend all the time and effort to introduce them from the east coast? Surely not to have us in the 21st century use them strictly for crab bait. Shad roe omelet. Yum!!!!

As for eating the bottom feeder, sturgeon, there is another good eating fish. I found that like good beef, aging the filets a day or too takes the raw taste away. The smaller ones are better eating and the larger ones are good for smoking, caviar or C&R.

scrod · 06-02-2002, 10:07 PM

fisheromen.
First, you call us snobs because we make fun of shad. Then, you want to know how to cook them. Now, you ask if the bones bother me? Hey, with a name like scrod, do you think I care about fish bones? Shad are great smoked ! I'm not giving it up. Better than smoky smelt with really cheap beer!

Small Fry · 06-02-2002, 10:15 PM

Ok I have to admit I tried to smoke Shad but had trouble keeping them light!

I say again
DON"T EAT THE BAIT!!!!

dogfishboy · 06-02-2002, 10:23 PM

OK, OK, OK. I'll give them stinky ******** a try. But I'm going to cook them on the bbq. Don't want the wife all over my case about stinkin' up the house. Has anyone tried them on the barbie? I sure wouldn't want to be known as a " fish snob."

I smoke just about everything, so maybe I�ll try this too

[ 06-02-2002, 11:27 PM: Message edited by: dogfishboy ]

scrod · 06-02-2002, 10:30 PM

Morel Shad

1/3 ounce dried morels or 10-12 fresh morels, cleaned

1 tablespoon chopped onion

1/2 teaspoon soy sauce

2 tablespoons chopped roasted red pepper (from jar is fine)

1 teaspoon lemon juice or vinegar

Salt to taste

1 teaspoon cornstarch

4 serving pieces shad fillet each about 5-6 ounces

2 tablespoons flour

1/2 teaspoon pepper

2-3 tablespoons oil for frying

Cook the morels in a small saucepan with the onion, soy sauce and 1 1/2 cups cold water. Simmer for 10 minutes if using fresh morels, 30 minutes if using dried. Add the red pepper and lemon juice, and simmer for an extra minute. Strain and measure the liquid. If it has evaporated to less than 1 cup, make it up to a cup with additional water and return to the pan. If any of the morels are significantly large, slice them vertically in 2. Return them to the pan along with the peppers. Taste and add salt if necessary. Mix the cornstarch to a thin paste with a tablespoon of cold water and stir it in. Simmer until slightly thickened. Turn off the heat.

To cook the fish, season the pieces with salt. Combine the flour and pepper, then toss each piece of fish in the mixture. Heat the oil and fry the fish in it for 4 minutes per side, beginning with the skin side up. To check for doneness, insert a knife blade into the thickest part of the fish and press the flesh to one side. If the inside is opaque, the fish is ready. Serve on warmed plates. During the last 2 to 3 minutes of cooking, reheat the morel sauce. Spoon it over the portions of fish, dividing the morels equally.

scrod · 06-02-2002, 11:27 PM

Six-Hour Baked Shad with Onions and Bacon

1 whole shad, about 3 pounds
Juice of 1 lemon
Salt and pepper
1 large red onion, thinly sliced
3 to 4 sprigs fresh thyme or marjoram
4 slices bacon

Have the fish cleaned and scaled. The head and tail may be removed if necessary to fit your roasting pan. At home, cut open and remove the strip of red flesh lying inside the cavity along the backbone. Rinse the fish thoroughly inside and out until no traces of blood remain.

Preheat oven to the lowest setting it will hold; 200 to 225 degrees is ideal. Lay out a large sheet of aluminum foil shiny side up and oil the middle of the sheet lightly. Season the fish inside and out with salt, pepper, and lemon juice. Spread half the onions in the middle of the foil, lay the fish on top, and stuff the cavity with the remaining onions and herbs. Lay the bacon strips on top of the fish and seal the foil tightly around the fish.

Place the fish in a roasting pan and bake 5 to 6 hours. Transfer the wrapped fish to a deep platter and slit open one side of the foil (it will release a lot of juices). Carefully slide out the fish and discard the foil. To serve, use a fork and spoon to pull pieces of meat away from the backbone and ribs; the remaining bones are edible. Spoon the juices over each portion. Serve with steamed new potatoes or French fries.

scrod · 06-02-2002, 11:32 PM

Broiled Shad with Herbed Lemon Butter

2 lbs. shad fillets
� cup butter, melted
2 Tbsp. lemon juice
2 Tbsp. chopped parsley
� tsp. dill weed, or rosemary or marjoram, crushed
� tsp. salt
1/8 tsp. coarsely ground pepper

Line broiler pan with foil and place shad fillets on the well greased rack. Combine remaining ingredients; baste shad with mixture. Broil 4 inches from heat, allowing 10 minutes cooking time per inch of thickness measured at its thickest part or until shad flakes easily when tested with a fork. Do not turn shad. Baste several times during cooking. Makes 8 servings. May also be charcoal grilled.

scrod · 06-02-2002, 11:34 PM

Fillet of Shad stuffed with Spinach

Ingredients
1 pound fillet of shad
Juice of � lemon
1 pound fresh spinach
1 tablespoon of butter
1 shallot, minced
Coarse salt and freshly ground peppers to taste
1 tablespoon peanut or vegetable oil
Lemon quarters to garnish

Instructions

1. Place the shad in a plate and squeeze the � lemon so the juice runs over the filet.�
Leave to marinate.
2. Remove the stalks from the Spinach and carefully wash the leaves in�
several changes of water. Drain.
3. Melt the butter in a skillet and then saut� the shallot until it is soft. Add the spinach and cook until the spinach leaves are barely wilted. Season with salt and pepper. Puree in a blender or food processor.
4. Pre-heat the broiler. Tear off a piece of aluminum foil paper that is twice the width of the shad filet. Place the shad skin side down on the foil. Place the spinach puree in the middle of the fillet and close the flaps over it. Flip the fish over so the skin side is now up. Sprinkle with oil.
5. Broil until the skin is crisp (usually about 5 minutes). Using the foil as a lever, turn the filet over. Broil until done (usually another 3 to 4 minutes). Serve with lemon as garnish.

fishbait · 06-03-2002, 12:24 PM

To each his own I guess.............

Hey guys,
go catch a springer and put it on the barby.... then you will know the differance between good eating fish and bait...........

Get Bent · 06-03-2002, 12:38 PM

Beer-battered sand shrimp anyone? [img]graemlins/lurk.gif[/img]

WaterDog · 06-03-2002, 12:55 PM

Oh brother��

Topics like this make me laugh. If you have never eaten it how do you know what its like? If you have then maybe it wasn�t prepared right.

If you bake shad at a low temp for 6 hours or more the bones dissolve. Even the spine. (good source of calcuim

)

Pickled shad is awesome on your favorite cracker and adult beverage. Again, with the right recipe, the vinegar will dissolve the bones.

You can pressure cook it as well, again the bones aren�t a factor. It is a bit on the fishy side but it is good and best when fresh.

Don�t knock it till you try it. Shad, it�s what�s for dinner.

Get Bent · 06-03-2002, 01:31 PM

Thanks for the warning, WaterDog. Looks like I'm working late.

Jsail · 06-03-2002, 02:54 PM

Shad recipe:
This works for 1 to 20

Prepare the brine:
1 part lemon juice
1 part vinegar
1 part oil
2 parts salt
2 large boxes fix all
2 parts water
2 garbage bag

Place the fish in the bag and add the other ingredients
Tie a knot in the end of the bag and shake well
Place the first bag with all the ingredients inside the second bag and let sit over night
The first 4 ingredients will cook the fish, the second 2 will keep you from tasting it before it�s done.
Early the next morning take the bag outside and place in a 33-gallon receptacle
Secure the lid and wait.
Within a few days it will be done

:tongue:

brshooter · 06-03-2002, 06:18 PM

This was featured on Emerill Live tonight. It looked good, but I think I will still feed my shad to sturgeon and crabs. :grin:
Shad Roe with Tomato-Anchovy Sauce

fisheromen · 06-03-2002, 08:00 PM

Hey waterdog, ever eaten salmon that wasn't good? Not to proud to admit that I have kept a fish or two past its prime and it sucked - I learned my lesson. Or have you ever prepared it in a way that just didn't live up to your expectations? There are a few salmon recipes I just don't care for at all. Well of course the same is true for any fish. And as for bones, I'm also not too proud to admit that I occasionally enjoy a can of sardines, bones and all. I'm not saying shad is the best, or that its a substitute for salmon or sturgeon. Just that there are enough people out there who genuinely enjoy it to make it worth giving an honest try or maybe even two or three if you get it wrong the first time. It's the outright dismissal and closed mindedness in the face of a whole history of use as a good food fish that seems silly to me.

ReelMcCoy · 06-04-2002, 05:14 AM

Shad are excellent when smoked correctly. I use Scotts brine mix. One for fish and one for for jerky with garlic. Brine for 12 hours then smoke for about 10 to 12 hours.
This is sort of like the green sturgon. Nobody wants them except those that have smoked them.

CrazyHorse · 06-04-2002, 07:58 AM

Fisheromen,
I really don't think anybody was trying to be mean or close minded. I just think people are just doing some good natured ribbing. no need to take offense to this.

Most people just haven't tried shad...me being one of them. and I might even crack a friendly joke or two toward someone who was eating them. but, I wouldn't have a problem at all trying it if it was prepared right.

No reason to try to force people to try it though. if you have learned that these fish taste excellent might as well keep the secret so you can keep em all to yourself. :grin:

Good Fishin'

WaterDog · 06-04-2002, 08:27 AM

Fisheromen,
There was tongue and cheek in my post but the cooking and pickling part was real bud. I�ve eaten tons of shad. In fact I�ve eaten more shad than I have used for bait. :smile: Set me down with a gallon jar of pickled shad, some ritz crackers, some beer, and I�m fat, dumb, and happy for at least an hour. :grin:

choppers · 06-04-2002, 02:14 PM

:smile: :smile: :smile: if you guys have not had my famouse steamed shad lemon grass, over celantro basil and mint. servered in a small piece of lettuce to tint your taste buds then i can only hope you hook the big one's. hehehe.

sounds so good i'll have to catch some more hens tonight and save the eggs for my omlet.

yum yum.

fisheromen · 06-04-2002, 06:39 PM

No offense taken! Hope none given either.

scrod · 06-04-2002, 08:14 PM

Hey choppers,
Now with cilantro, basil and mint were're talking about some awesome soup recipies! Nobody here wants to know about that. As for the bones, I eat smoked smelt head, bones, tail and all (with really cheap beer ) so the softened shad bones are no big deal. Shad roe is best left for a more culinary (manly) crowd.

boater · 06-04-2002, 08:20 PM

try this recipie

2 whole shad
fillet and debone
soak in water for 30 minutes
cut in small pieces
place in bowl
say "here kitty kitty"
place bowl on floor

Troller · 06-05-2002, 09:46 AM

I didnt believe till I saw it monday night on the food network . Emiryl live he cooked up a bunch of shad roe on his show. sauted the row then poured about 2 pounds of sauce on them then pow came the hot peper .

choppers · 06-05-2002, 10:40 AM

scrod,
sounds and might even taste like soup. i wrap my shad up in foil and basically bake the daylight out of it except longer than a salmon to devolve as much bone as possible. (fyi wrap your shad up and your house doesn't smell) toss some mince garglic / lemon grass and teaspoon of butter in the foil. cook for an hour or two open the foil and drain the juice from the fish, toss in basil, celantro, mint leaves. rewrap and toss back in oven for a couple minutes to mix the flavor. open foil dash of salt w lemon pepper and one whole lime squeezed over the filet. put some meat on bed of lettuce or cucumber slice with the mixing in the foil and POW appetizer.

i can't tell you about the omlet or mom would stop sharing her secrets. hehehe