Shad

The Latin name of this fish translates to “most delicious of herrings.” Shad (Alosa sapidissima) spends most of its time in salty waters but, like salmon, swims upriver in the spring to spawn. It is found on the east coast of North America from Canada to Florida, but is concentrated between Connecticut and North Carolina. It was introduced to the West Coast in the 1870s.

Shad has a large roe sac often called lobes, which is a celebrated spring delicacy (page 220). The fish itself has a substantial number of bones for its small size, but those who love it think its flavor outweighs the inconvenience of dealing with the bones. Shad is often smoked, grilled whole, baked, or deep-fried, but I like to poach them (see method) and remove the meat from the bones to use in fish cakes or salads. American shad are not farmed.