If you live along the East Coast, it’s possible you’ve noticed that shad is “in season”. Since colonial times, much has been made of this prized fish and for good reason: American shad (the largest member of the herring family) has long been valued for its delicious meat and roe.
Indigenous to the Atlantic coast, from the St. Lawrence River to Florida, this fish spends most of its life at sea in large schools. During an average life span of five years at sea, shad may migrate more than 12,000 miles. The anadromous shad (migrating up rivers from the sea) re-enters the natal freshwater stream in which it was born (just like salmon) to spawn, but does not necessarily die (unlike salmon) after depositing her eggs.
There are lots of good recipes for this marvelously firm and rich white-fleshed fish. It’s taste, difficult to compare with any other fish, works well with a simple marinade and oven-broiling. Our simple preparation gets gobbled up with gusto by kids and adults alike. Catch it while you can!
Broiled Shad (perfect for family)
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