Whole Shad Baked in Salt

I learned at an early age to leave large—over 3 pounds—fish unsealed to grill them. The scales form a seal and prevent the outer flesh from burning while the interior steams in its own juices. I learned this similar technique of baking whole unsealed fish in salt in Italy, and I find that it facilitates boning the shad after cooking. You will need a large roasting pan as long and twice as deep as your fish.