I've fried about as many as I care to have this month. I've put them in sandwiches, BLTs, and used them as a side dish. I've made fried eggplant and green tomato stacks with mozzarella and red sauce. Any other ideas?
i was lectured by my first boss, a french chef, for not eating day-old baguette and cheese rinds. do not waste good food!
i read the shad festival will be serving farmed salmon instead of shad because of the shortage this year.
ha ha. i'm in papaya territory too. i was more disturbed to find out nipples are "sprouting" around this time.
the photo looks like a goldfish-catcher game.
i'm no germ-a-phobe, but i just imagine salmonella microbes blowing all over the kitchen. and it just feels weird to use the same utensil in the bathroom and the kitchen.
right, well i've spent years there, and you can add to that some of the dirtiest porn in the world, cafes with mirrored floors so you can see up the waitresses' skirts, and bars that look like subway cars complete with girls in schoolgirl costumes for groping.
boscompb: evidently, you've never been to japan. home of the used-schoolgirl-panty vending machine.
i don't know. i've felt the wrath of a soup dumpling's scorching broth. perhaps a shot to the eye? i think they could be evolving...
there is no way they were only cooking with $10 worth of ingredients. i want to see receipts.
Sounds like there is no shortage of shad there, HunterAnglerGardenerCook! Fantastic. What is the method used to fish them?
I can't imagine filleting shad. You have great patience. I haven't really enjoyed cleaning fish since the night in the Florida Keys when I caught an octopus which I was thrilled about till it kept slithering away and even when I cut off the tentacles they were walking around by themselves and then there was the skate the same night which was a PITA to clean (for a very small amount of meat) then topped off by the ugliest lizard-fish man or woman ever set eyes on. Somehow it all just got to be too much. :)
You should come to California or Oregon, where the two largest American shad runs in the world are. There are so many in the Sacramento you can keep 25 a day...
...and it should be said that while certain species of shad do occur worldwide, the American shad is only native to the East Coast from Florida to Labrador. It was planted in California in 1871 and spread to the West Coast after that.
Our season has just started now, and will run into July. I will be sharpening my knives to fillet the fish, which takes some doing. Once filleted, you can do all kinds of things with shad, which earns its Latin name sapidissima.
As for the roe, I flour it, cook it in bacon fat, and serve with chervil and a wedge of lemon.
Thanks, butterface. I think the pen name makes me sound like some sort of Icelandic Adventurer. :)
The sorrel sauce in the recipe was made from a reduction of the pan juices of the shad and roe baked together with shallots, butter, and white wine then blended with heavy cream.
Sorrel is so hard to find! It's a treat when you can find it though.
Maybe sorrel will be the new ramps in a few years? Heh heh.
I seem to remember a recipe for a Russian dish made with chicken and sorrel - the sauce (rather than being cream-based) was put together more in the Occidental way. Vinegar-based with the greens and walnuts. There's nothing online that I could find in this moment though so it may be in a book here somewhere.
Interesting side note - while I was just puttering around looking at shad recipes I came across the following two - what is fascinating to me is the incredible difference in terms of the style in which the recipe is written for the reader/cook.
A recipe from Amelia Simmons' American Cookery dated 1796
and
A recipe from Patrick O'Connell in Art Culinaire dated 2001.
Oh wow. I think that pen name is almost as good as the story. But the sorrel sauce is something I'd like to try on poultry, since I'm not much into shad.
Yes, as you noted dmarina - two of the festivals staged in NY are switching to salmon.
The NYT article also mentions that
The organizers of some other festivals have decided to serve shad this year. They argue that eating the fish and learning about traditional preparations can help people care about a fish whose more than 700 bones have made it a culinary punch line.
There are several shad festivals linked at the end of the NYT article (it mentions five festivals that will be serving shad) but there are so many more festivals held across the country (see google).
It would be interesting to know if the advice given by the conservation group in NY that is now being taken (by the action of serving farmed salmon at these two festivals) will spread to more shad festivals across the country.
I wonder how many kids in current times will have a chance to grab a fish with their hands from a stream as I did that day. Not many, I think. I think the shad were disappearing even then. And if they do happen across a full silver stream of moving fish, would they (could they?) jump in care-free with no qualms, no guilt, no worries - as we did then.
One the one hand, there really is grave cause for concern.
On the other hand, when I think of a shad festival, a traditional springtime shad festival, where farmed salmon would be served me rather than shad?
I think "BS". Mutton for lamb. :)
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Shad is a fish that is native to the entire world - it's not only in the US. Another interesting thing to know would be whether the shad populations in other countries have been as depleted as ours.
God I hate to do research. Ha, ha, ha! So I continue to wonder about these things.
Mine is already a squash. That would hurt, too, much less the WATERmelon I'll have in a few short weeks. Cute chart, nonetheless!
Convenience stores? What slurpee pairs well with lobster?
I PLAYED THIS IN FLORIDA!
Nice Toy Story correction, TheStu. You're right, the naive aliens didn't realize that The Claw was setting them up for an evil massacre by way of that punk Sid. Agreed that lobsters probably have similar intuition to squishy 3-eyed alien toys. I guess that makes all of us Sid.
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