africanist Posted March 14, 2006 Share Posted March 14, 2006 I picked up a couple of shad fillets on Sunday and am planning on cooking them for dinner tonight. The internet seems to not really know what to do, although I've found a lot of scientific descriptions of the fish. My current plan is broiling them with lemon, rosemary, parsley, and dill. Any other ideas on what to do with a shad? Link to comment Share on other sites More sharing options...
zoramargolis Posted March 14, 2006 Share Posted March 14, 2006 Plan to spend some time with a pair of tweezers before you cook the filets. The backbone may have been removed, but shad have zillions of hair-like bones throughout the meat, which are rarely all excavated out. Also--as a former fishmonger, my advice is oil and salt your fish before baking or broiling, and add the lemon afterward. Try doing slow roasting instead of broiling -- cook in a 240 degree oven for 20-30 minutes, just until the center of the filet is no longer translucent. Keep a close eye on it. You'll get a delicate texture like perfectly poached fish that way. Broiling or baking at high heat tends to dehydrate the meat and cause the protein to sieze up--easy to overcook a delicate fish filet at high heat. Link to comment Share on other sites More sharing options...
africanist Posted March 15, 2006 Author Share Posted March 15, 2006 Thanks very much for the advice! The shad turned out great, and this method is still a fairly simple and quick process for a weeknight dinner. I will definitely be cooking all kinds of fish in this manner. You weren't kidding about the bones, I tried to get them all out, but there are tons! Fortunately, I recently took my fiance to Senegal where he was subjected to eating fish eyes and tails, so picking out a few bones no longer phases him... Link to comment Share on other sites More sharing options...
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