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The Trout Bums Guide to Sumptuous Shad

In the 70’s and 80’s Delaware Shad were plentiful, so plentiful you would think I was exaggerating if I told you.

My kids grew up on Shad, The roe was removed, the fish split with the bone side reserved for smoking.

I find most wanna be Shad gourmets over cook the shad with the idea of melting the bones, They also melt the texture and flavor.

Some try to debone the Shad, we mortals would have to become neurosurgeon to accomplish that.

I find the following recipes easy to prepare and delicious. The texture of the meat will result in the bones not being a problem. The Shad will melt in your mouth, not in the pan.


Place Shad on baking sheet

Brush with melted butter

Sprinkle lightly with Old Bay seasoning

Bake at 350 degrees for 20 minutes


Poach roe in white wine and water for ten minutes


Dust with flour

Saute in butter until lightly brown

Place on baking sheet

Bake at 350 degrees for fifteen minutes.

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