Seasonal, local seafood is not what I expected to find on a recent visit to the fish market. When I think of picking up seafood, my imagination does not go beyond shrimp, salmon or a white fish. Seafood intimidates me. How about you?
Did I ever learn something new when I stopped by Adelphia Seafood’s retail location in Sinking Spring. I was introduced to a local specialty: shad.
Were you aware shad is a seasonal delicacy, sourced in the Delaware River and Chesapeake Bay area in early spring? Known as a bony fish (don’t worry Adelphia does all the de-boning work for you) that is flavorful and has more omega-3’s than salmon, it can easily be prepared in a frying pan or broiled.
American shad are a saltwater fish that spawn in fresh water. It is a sign of spring when the shad make their appearance in the Chesapeake Bay area and are enjoyed in the Maryland, DC, Pennsylvania, and Virginia areas, traveling along the Carolinas.
Because the flavor of shad can be a bit strong, Bill Ouellette, Director of Retail Operations, suggests soaking the fillets in milk for about 30 minutes before preparing. After the fish has soaked in the milk, dredge in flour and fry with a pat of butter until cooked through.
Find other seafood recipes at Adelphia’s website.
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Happy and healthy cooking!
Citrus Broiled Shad
Yields 2 servings
A friend suggested preparing this strong-flavored fish in a lime, lemon and salt marinade. This method reduces the fishy smell/flavor. I prefer broiling fish because it is quick and makes for the easiest clean-up.
Because the fish is a bit fattier, once prepared, the skin should easily fall away from the meat.
Ingredients
- 1 fillet of shad
- 2 limes
- 1 tsp salt
- Olive oil
Instructions
- Cut the fillet into 4 portions.
- Zest and juice the limes into a shallow bowl. Place the fillets in the lime juice and sprinkle with salt. Cover and refrigerate for one hour.
- Heat the broiler, lightly oil a baking sheet, place the fish on the sheet and broil until done, about 3 minutes per side. Serve with a lemon or lime wedge.
