SHAD

Shad have a unique lifecycle similar to salmon and striped bass. All of these fish are called anadromous, because they spend their adult lives at sea and then return to the freshwater rivers and streams where they were born to reproduce. Most of the shad available in the marketplace is caught in the spring from late March through May when they are making their annual migration to freshwater streams and rivers along the Atlantic Coast. In the New York area shad that migrate into the Hudson and Connecticut Rivers are harvested commercially in April and May. Ocean-run shad is occasionally available at other times or the year, but shad is generally only plentiful for a few months in the spring. The timing of the local shad run depends upon where you are located. Shad are found from the Gulf of St. Lawrence to Northern Florida. Spring migrations occur earlier in the year in southern warmer water areas and later as you move north. Shad has been abundant since colonial times and a series of festivals in river communities from the Chesapeake Bay to southern New England are held to celebrate the arrival of both shad and Spring.

The American shad is one of the largest members of the herring family. It has a deep body with a silvery to blue-green metallic color and large scales that are easily loosened. The Native American legend of shad is that the fish began its existence as an unhappy porcupine. When it complained, the Great Spirit turned it inside out and cast it into the water. This served to explain the curse of the shad, which is often considered the world’s boniest fish. In fact, few individuals have mastered the proper technique for boning shad and this specialized skill is in great demand during the spring shad season.

The Latin name for American shad is Sapidissima, which means “most delicious”. From a culinary standpoint the female shad is more desirable than the male or buck, not only for its roe, but also because it’s a larger and fatter fish, providing an ideal fillet for all recipes. If you purchase whole fish you will likely encounter some bones. If you buy shad fillets, with all the bones removed, be prepared for a delicious culinary experience that for many is an important event of Spring. Because shad are caught during their spawning migration, they are full of delicious roe, which is also in great demand.

Shad can be prepared in a variety of ways. It is a moderately fatty fish with a delicate rich flavor that is especially suited to pan-frying, broiling, baking, hot smoking, or grilling. Shad roe is best pan-fried or sautéed and was traditionally served with scrambled eggs as a breakfast treat. Because of the large amount of shad that was traditionally available in a short period of time, a variety of methods have been developed to preserve it. Pickled and smoked shad products and traditionally planked shad can be enjoyed at spring shad festivals and purchased from specialty markets during the shad season.

Shad are available in New York markets from May through October. Local shad are most abundant in May and June.

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: Other fish which have a flavor and texture similar to shad are trout and ocean perch.

Basic Broiled Shad Broiled Shad with Herbs & onions Grilled Shad Marinated Shad with Ginger and Honey Shad Roe with Bacon in Balsamic Vinegar Sauce