Shad are an ocean-dwelling fish that are related to the herring and sardine and are considered a delicacy on the East Coast of the United States, where sport fisherman catch them as they run upstream to spawn. Like herring, shad is often smoked whole to bring out its flavor. Shad is also smoked whole because it is very difficult to remove the tiny bones when the shad is raw. Smoking the shad makes the bones tender and edible.
Step 1
Start the charcoal in the firebox of the smoker. Allow the smoker to heat until it reaches 225 degrees Fahrenheit. Add 2 oz. of the pre-soaked hickory, mesquite or apple wood chips and allow them to heat for five minutes.
Step 2
Rub the inside of the shad with 2 tbsp. olive oil and season it with salt and pepper to taste.
Step 3
Place a large sheet of aluminum foil on the smoker grate and place the shad on top. Allow the shad to smoke for one hour.
Step 4
Close the foil over the shad by gently pulling the edges of the foil over the fish with the grill tongs. This will allow the shad to smoke without becoming completely dried out.
Step 5
Smoke the shad for four more hours or until the shad is opaque and cooked through but not dry.
Step 6
Serve the shad hot.
Tips and Warnings
- You can use any wood for the smoking chips that you prefer, but apple wood is traditional in New York and other areas on the East Coast of the United States.
Things You'll Need
- 1 lb. pre-soaked hickory, mesquite or apple wood chips
- 3- to 4-lb. shad, cleaned
- 2 tbsp. olive oil
- Salt and pepper to taste
- Aluminum foil
- Grill tongs
References
- "The Founding Fish"; John McPhee; 2003
- "The Everything Wild Game Cookbook"; Karen Eagle; 2006
- "The Illustrated Cook's Book of Ingredients"; DK Publishing; 2010
