Shad

The Salt
11:39 am
Tue March 27, 2012

Shad Are Angling To Once Again Be The Tasty Harbinger Of Spring

This hickory shad is fun to catch, but its cousin the American shad is the tastiest.
iStockphoto.com

Originally published on Tue March 27, 2012 9:46 am

For most of American history, early spring meant a feast of shad. That tradition has faded, but young chefs are trying to slip the ritual back onto plates.

The earliest Americans from from Florida to Nova Scotia caught shad by the basketful as they swam back from the sea to spawn in their home rivers. The fresh, silvery fish was most certainly a delight after winter's dreary fare. The American shad's Latin name is clue to its allure: Alosa sapadissima, or most delicious herring.

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