Authentic To Bake Shad: 1851

[Allie]

Another recipe from the Carolina Housewife, published 1851. This recipe for a single fish is very different from the other one posted on the thread about General Pickett's Shad Bake at Five Forks. It seems to me that this is probably the way it would have been done for a private family dinner, while a "shad bake" would use different methods. This sounds tasty though! And simpler for a modern cook.

I have no idea what this recipe is telling you to do with the head of the fish. Can anyone explain it to me?

 

[ErnieMac]

The word 'draw' refers to the removal of the shad's internal organs. You would cut off the head and then reach inside to pull the stomach, heart, intestines out through the opening where the head was. This avoids splitting open the fish and allows for stuffing.

 

[Allie]

The word 'draw' refers to the removal of the shad's internal organs. You would cut off the head and then reach inside to pull the stomach, heart, intestines out through the opening where the head was. This avoids splitting open the fish and allows for stuffing.

Oh, I see! What was confusing me is that the recipe says to clean the fish first, and I was considering removing the organs as part of cleaning.

 

[Northern Light]

Oh, I see! What was confusing me is that the recipe says to clean the fish first, and I was considering removing the organs as part of cleaning.

The cleaning refers to the exterior, scales etc,

 

[MRB1863]

This probably tastes good, but I still prefer a nice fillet over a fish on the bones. We even fillet the trout we catch. no bones, no worries.

 

[EJ Zander]

Great simple recipe. Loved shad fishing growing up. Would work well for Rock fish (stripped bass) to.

 

[donna]

Allie

A good recipe find. This recipe for Baked Shad (1862) from "Civil War Recipes Receipts from the Pages of Godey's Lady's Book".

"Empty and wash the fish with care, but do not open it more than is necessary, and keep on the head and fins. Then stuff it with forcemeat. Sew it up, or fasten it with fine skewers, and rub over with the yolk of egg and a little of the stuffing.

Put into the pan in which the fish is to be baked, about a gill of wine, or the same quantity of water mixed with a tablespoonful of Cayenne vinegar, or common vinegar will do. Baked in a moderate oven one and a half or two hours, or according to its size."

 

[Awanita]

The shad we have in Northeast Arkansas I have never heard of anyone eating them. We call them trash fish and use the smallers ones for trot line bait. hummmmmmm never heard of that.

 

[donna]

Shad is flavorful but very boney. One is always picking to get the bones out.

I don't really like fish with bones. The bones have scared me since I was young. Once when I was about 7 years old I got a fish bone caught in my throat. My Aunt saved my life. Since that time I really have an aversion to fish with bones. I was lucky she was there and saved me.

Trivia: It is written that shad was George Washington's favorite fish to eat.

 

[Awanita]

Wow I am pretty sure that would probably be the reason. I don't mind the bones so much, filets are alright I have done alot of them.

 

[Allie]

The shad we have in Northeast Arkansas I have never heard of anyone eating them. We call them trash fish and use the smallers ones for trot line bait. hummmmmmm never heard of that.

I was talking to my husband about the infamous shad bake at Five Forks and he said, "Man, all that trouble and they didn't even eat good fish!"

 

[Awanita]

LOL he kinda like me I guess, I want a good fish if I am going to have to cook it.

 

[Barrycdog]

When fishing the bass would always follow the shad. You could see the shad kinda breaking the water surface.