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View Full Version : Anybody Here Good At Deboning Shad???



Skypig
04-20-2015, 08:27 AM
I have been following this guide:

https://www.youtube.com/watch?v=djw_zVslELg

This guy makes it look so easy.

I can fillet them without issue, it's the deboning that's killing me. I'm hoping that someone out there has some tips to help with this process.

I've tried baking or cooking until the bones are soft, which is OK, but I think fresh fried shad is one of the best fish out there. I would also like to try to smoke some if I can get some decent boneless fillets. I used to smoke them as a kid and we would eat it like sunflower seeds, pick a bit of meat, spit the bone. The taste was great.

patientfisher420
04-21-2015, 04:19 PM
captain russo is good at his craft, that looks tricky!

Bigg A
04-23-2015, 05:32 PM
26837
This works also if you want to fry some

CAL.NDN
04-23-2015, 05:50 PM
Does that make the bones easy to eat if you fry bro? Tried frying once and was great tasting but I couldn't get past the bones

Bigg A
04-23-2015, 05:54 PM
Yup.....had some shad babies earlier too26838

CAL.NDN
04-23-2015, 06:17 PM
Sweet Ant. Mabey a try is in the making.

Skypig
04-23-2015, 07:03 PM
So is the strategy of the thin slicing to cut the bones in such small pieces that they are not an issue when eating? I may have to give it a try with the two very very small ones I have.

Bigg A
04-23-2015, 07:04 PM
The hot grease will help cook the bones

dsa2780
04-27-2015, 08:01 PM
26837
This works also if you want to fry some

Honegiri technique. Pretty cool way to do it, I've heard that if you bleed the shad, ice them and cook them like this it's one of the best eating fish.

Shaved technique might result in cooking the bones out as well. Basically you cut a fillet into as many thin slices as you can and then fry it as usual. Depression era recipe to get a ton of pieces of fish out of one fillet. I've done it with striper and it's really good if you can get the super thin fillets down.


https://www.youtube.com/watch?v=UyELk4ZeRgI

Bigg A
04-27-2015, 08:50 PM
Honegiri technique. Pretty cool way to do it, I've heard that if you bleed the shad, ice them and cook them like this it's one of the best eating fish.


It's very good man [emoji106] [emoji106] I still love my slow baked shad but it takes too damn long to cook when your starving. Growing up in the Midwest we ate alot of carp and buffalo and that's how we would score our fish.

dsa2780
04-27-2015, 08:55 PM
It's very good man [emoji106] [emoji106] I still love my slow baked shad but it takes too damn long to cook when your starving. Growing up in the Midwest we ate alot of carp and buffalo and that's how we would score our fish.


Yeah, yours looks super good. I'm going out tomorrow looking for shad, so maybe I'll get lucky and finally get to see what they taste like.

Bigg A
04-27-2015, 08:58 PM
Where you headed?

dsa2780
04-27-2015, 09:21 PM
Garcia area.

Skypig
04-28-2015, 07:27 AM
It would be pretty hard to cut the filets into thin slices the way they do it in the video. I think there are just too many bones to cut through. The way Bigg A does it there is a better chance of cutting the bones into smaller pieces as well as exposing them to the heat to help make them soft.

For me, shad is one of the BEST tasting fish, and worth whatever effort it takes to make them edible. :thumbup::thumbup::thumbup:

gdr_11
05-01-2015, 01:47 PM
Reminds me of the old Indian saying that a shad is really a porcupine turned inside out