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.
SHAD
Place Shad on baking sheet
Brush with melted butter
Sprinkle lightly with Old Bay seasoning
Bake at 350 degrees for 20 minutes
ROE
Poach roe in white wine and water for ten minutes
Drain
Dust with flour
Saute in butter until lightly brown
Place on baking sheet
Bake at 350 degrees for fifteen minutes.