https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=ShadShad - Revision history2026-04-21T03:04:04ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Shad&diff=224794&oldid=prevChef at 16:11, 10 August 20132013-08-10T16:11:37Z<p></p>
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|description=The shads or river herrings (hilsa: India) comprise the genus Alosa, fish related to herring in the family Clupeidae<br />
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[[Image:Alosa sapidissima.jpg|300px|thumb|right|American shad (''Alosa sapidissima'')]]<br />
[[Image:Shad roe.jpg|300px|thumb|right|Shad roe]]<br />
The '''shads''' or '''river herrings''' (''hilsa: India'') comprise the genus ''Alosa'', fish related to [[herring]] in the family Clupeidae. They are distinct from others in that family by having a deeper body and spawning in rivers. The several species frequent different areas on both sides of the Atlantic Ocean and in the Mediterranean Sea. The shad fry live for a year or two in fresh water.<br />
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The American or Atlantic shad (A. sapidissima) is a valued food fish. It was especially important in the 1700s; however, many of the rivers where it was common now suffer from pollution. Traditionally it was caught along with [[salmon]] in set nets which were suspended from poles driven into the river bed reasonably close to shore in tidal water. It weighs between 3 and 8 pounds and has a delicate flavour when cooked. It is considered flavourful enough to not require sauces, herbs or spices. It can be [[boiled]], filleted and [[fried]] in [[butter]] or [[baked]]. Traditionally a little [[vinegar]] is sprinkled over it on the plate. In the eastern United States roe shad (females) are prized because the eggs are considered a delicacy.<br />
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[[Category:Ingredients]]<br />
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