Number of Servings:  2-3 Ingredients: Shad (whole) 2-3 cups water 1 medium onion finely chopped 2 stalks celery chopped 1 bay leaf Directions: 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) Anecdotes: 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.