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View Full Version : What do Shad taste like



GoneCountry
02-25-2016, 09:53 AM
Good question????

Kaban12
02-25-2016, 12:20 PM
For some it's good smoked, fried, canned. For others it's catfood.

alucardbear
02-25-2016, 09:56 PM
Tasty, but bony as hell. Brine then shallow fry taste the best to Mr.

dsa2780
02-26-2016, 12:00 AM
Brine in a teriyaki sauce for upwards of 24-48 hours, smoke it and flake the meat off of the bones. Really good.

Brickinthewall98
02-26-2016, 06:43 AM
Not bad but the dang bones are a pain. Smoke it long enough and they soften up a little. Real good flavor tho

Cali Duck
02-26-2016, 07:59 AM
Brine in a teriyaki sauce for upwards of 24-48 hours, smoke it and flake the meat off of the bones. Really good.

I just mapped your GPS coordinates on your profile - that was funny!!

LURKER916
02-26-2016, 11:09 AM
Scale em at the river... Take me home and throw em in a crockpot with some fish sauce and sabichi. Slow cook for about 4-5 hours. Serve over rice.

Make sure you keep the Windows open tho.

stefanoflo
03-11-2016, 12:30 PM
they make great striper and catfish bait . outside that , I hate bones.

Mr.Fletcher
03-11-2016, 02:07 PM
I just mapped your GPS coordinates on your profile - that was funny!!


strange.......he doesn't look Chinese. helluva paddle in a yak.

delta916
03-26-2016, 09:56 PM
Tastes like chicken 😄

nvthis
03-26-2016, 11:25 PM
It's nasty. Like 4 steps down from condor.

whalonem
03-30-2016, 02:00 PM
Well, I got to tell you all that smoked shad is the best of them all, lots of oil and great taste. When prepared correctly the bones are very easy to remove, A cold one and a filet of smoked shad will change your opinion very quickly!!!!! With the correct amount of salt and brown sugar and over night in the refrigerator and they are ready to smoke. Whalonem

Skypig
03-30-2016, 02:21 PM
So what's your salt/brown sugar ratio, Whalonem. Used to smoke them as a kid in a cardboard box, but only brined them in saltwater. They were still awesome. Would love to have a more refined brine. Once I work out fileting them without bones I'll be in shad heaven.

Mark I.
04-06-2016, 05:23 PM
Kippered herring, Brine in salt, brown sugar,maple syrup, tabasco,garlic, and black pepper, smoke 2 hrs. Remove skin and brown muscles on back. Pat dry add kraft hickory BBQ sauce coarse ground black pepper and keep in smoker till done, still moist not dried out. Brine salmon the same recipe. Do not over smoke or fish will have metallic taste.