Shad with Sorrel

Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

In foodie folklore, the reason for this classic combination of fish and herb is that the oxalic acid in sorrel will dissolve the tiny bones that make Alosa sapidissima a trial to eat Not so. Tom Jaine, the British food historian, disproved this myth experimentally. He did not, however, go on to claim that the delicious recipe should be abandoned.*