Also, “persnickety whiner” is a good phrase, although one that might get you, one day.I’m no fan of bony fish, but that right there sure sounded pretty good. I am talking about American and hickory shad, which only live in rivers. Rinse fish thoroughly in cold water; pat dry.

© Copyright 2020 Meredith Corporation. Transfer fish to a warm serving platter; garnish with lemon and parsley. Classic Shad Roe With Bacon Recipe. The Best Shad Fish Recipes.I love fish and also enjoy all sort of fish recipes such as baked cod, swai fish and also tilapia recipes. Everybody understands the struggle of getting dinner on the table after a long day. Why? Start with a side of the fish that has been cleaned and trimmed, with the rib bones removed. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party.

You can also use this technique on any bony fish, such as pickerel or pike.

Make sure the fish does not stick to the bottom of the pot, and use a chopstick to dislodge any pieces that do stick.When each batch is done, transfer it to the wire rack in the oven.

I then lightly oiled the exposed side of the filets and sprinkled sea salt on it and tamped the salt down with the spatula. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. LOL. When all the fish is done, serve at once with ponzu sauce, soy sauce or any other dipping sauce. I happen to be pretty fond of my recipe for tempura batter, which is a little more involved than some, but works great every time.You portion the shad into pieces, then salt them. GOT TO GO GET MY SHAD FIRST, THANKS FOR THIS TIP!Clifton: You do in fact cut through the skin in whatever size piece of shad you want to deep-fry. January 1984 By cutting the bones so thin, it opens up far more surface area to the hot oil — and deep-frying is one of my long-time tricks to deal with bones in other fish, such as pickerel or northern pike. thanks in advance.BEEN SMOKIN SHAD FOR 30 YEARS! Lay it horizontally in front of you and get the sharpest knife you own; I happen to own a very sharp sushi knife, although Kyoto chefs use a special honegiri knife. Holly, who is a total persnickety whiner when it comes to fish bones, barely noticed them; except for one stray that I missed cutting.Shad is rich in omega-3 fatty acids, and possesses more than its share of mouth-filling umami. Over medium high heat, I heated two tablespoons of oil and flipped the salted side of the fillet over into the hot oil, lowered the heat to medium and crisped the fish for 5-7 minutes to a deep brown color. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I am slicing every 5 millimeters. Start with the head end of the fillet and work towards the tail end.The process is deceptively easy: You firmly-yet-gently slice across the fillet, through all the bones but NOT through the skin.If you see the cuts I am doing in the picture, I am actually making them wider than they should be in a true honegiri cut: The Kyoto chefs slice every millimeter or so.

It sure makes a big difference.Damn that looks good. But using honegiri means you can gently fry the shad in a tempura batter.

We caught about 80 shad this year in the annual shad run in the Potomac River this year and then froze them whole. thanks for this site!By the way, pike conger eel actually isn’t all that firm: it’s kind of mushy, to be honest, which is part of why this technique was invented.

One key to good tempura is to not mix the wet with the dry ingredients until the moment you are ready to fry them — the wet ingredients also need to be very cold.As for a sauce, I would suggest a traditional ponzu sauce, or just soy sauce.Dip the shad pieces in the batter and fry for 2 to 3 minutes in batches. Once again your pictures are making me drool (I know this is my first comment — I tend to lurk for far too long).

Rinse fish thoroughly in cold water; pat dry.

While the oil is heating, cut the shad fillets into serving pieces and salt lightly. Glad you liked it!I’m new to your website but just love it.

Preheat an oven to 250 degrees.

It was unbelievable.

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