- Messages
- 232
- Reactions
- 22
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
I know it's a tad off topic, but if you ever get a chance to read John McPhee's book about the cultural and historical importance of shad, "The Founding Fish," it's a great read. He discusses the enormous shad runs in the Hudson River and how worker's bars along the river would put out shad roe for free on the bar, the same way bars sometimes today put out peanuts -- to get people to drink beer. Not too much of a spoiler here: The decline in populations was precipitous, but have been slowly recovering with conservation efforts. Hudson river natives depended on shad runs the way PNW natives depended on salmon runs. Both anadromous fish.
Old Shad cooking recipe.
Take a clean cedar shake board, place a fresh caught Shad on it and drive a nail through the gills to hold Shad in place.
Prop the cedar board near a hot bed of coals, so the Shad is at a 45 degree angle.
When you can easily pull the tail off the Shad,
Throw the Shad away, and eat the cedar plank.
On cooking... All we ever did with them was can them, and make a head cheese with them after pressure cooking the sheeeet o\ut of them so you could eat the bones and all. My Russian grandmother also made stew our them, head and all
Does anybody here eat them?