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Shad With Bones Disintegrated

Number of Servings:  2-3Columbia River


Shad (whole)
2-3 cups water
1 medium onion finely chopped
2 stalks celery chopped
1 bay leaf


Invert a Pyrex dish in the bottom of a roasting pan large enough to contain a cleaned whole shad.
Add water, onion, celery and bay leaf to pan.
Place shad on top of dish so it is out of water.
Cover and bake for 5 hours at 300 degrees F.
Baste shad several times and add water if necessary.
Just before serving, remove cover to let the shad brown a little.
Serve shad whole and let diners help themselves.

Notes & Variations:

Immediately after killing the shad, scale it with a large spoon or the back of a knife. If you let the shad dry, you have to pull the scales off almost individually with a pliers. Clean out the insides and remove the head (including the gills), fins and tail. Wrap in plastic and put in a cooler or freeze until cooking.

Contributor:  Howard Gardner, RRGC ( as adapted from Fishery Leaflet 30, U.S. Dept. of Interior)


I have cooked shad this way many times and it's very good. The bones are just like those in canned salmon and can be eaten along with the flesh.