Best way to cook shad fillets?
- Mar a Mar 19, 2005 08:44 AM
Citarella (Manhattan NY) is selling shad fillets again. Spring is here! But I've never cooked shad. I'm not brave enough to try to eat the roe, and I'm wondering how to cook those fillets. I searched the archives and there's a lot about roe, but nothing about shad. Same in epicurious... Does that mean it's a really boring fish?
American Shad is a very tasty fish, high in oil, it is a fishy tasting fish, vs mild tasting fish. Member of the herring family. But, the downside is the bones. There are so many bones in shad, I describe it as eating a mouth ful of hair.
I used to smoke shad. I no longer eat shad due to the bones. I have read some will pressure cook the shad to soften the bones.
Thanks for the heads up that the shad is in at Citeralla. I'll definitely be there tomorrow.
Don't worry about the bones. Not at Citarella, at least. They do a superb job of filleting.
I just stick the filets under the hot broiler for a few minutes. No seasonings, no nothing. A bit of fresh lemon or lime juice squeezed on top. I think the fish is so flavorful it stands on its own.
James Peterson say you can pan-fry, bake, or grill the fillets, but I just broil 'em.