The raw flesh of American shad appears grayish. Cooked, it varies in color from pinkish beige to deep brown, with the darker flesh the most richly flavored. The large roe sacs are bright orange.Shad meat is sweet, rich and tender, with high oil content. Fans refer to the flavor as “poor man’s salmon.”
Mackerel, Salmon, Bluefish
The bony shad was described by one Native American tribe as “a porcupine turned inside out,” which can make whole shad a challenge to eat. However, slow cooking (steaming or baking at low temperatures) dissolves the small bones. Fillets, broiled or baked, are a more popular choice. For an update on traditional “planked shad,” boned fillets are nailed to an oak or hickory board, along with bacon slices, and slow cooked before a charcoal fire. Shad roe can be sautéed in butter or braised in white wine.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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