Canned Shad Fish Recipe

by Jeremy
(Rocky Mount, NC, USA)

*Though not a shad recipe per se, canning Shad is a simple, practical preparation method that solves the problem of dealing with this notoriously boney fish.

The finished product is similar to canned Sardines and Salmon, with the bones edible; therefore, it can be used to substitute Salmon or Sardines in your favorite recipes, or just eaten straight from the jar as a snack.

During canning, oils will cook out of the fish, leaving you with a product self-contained in it's own omega fatty-acids enriched oil. After canning, the product will be preserved and will not require refrigeration except after opening.

What you need for canning Shad:

1) Pressure cooker/canner
2) Canning jars (ex. Mason jars)
3) Whole Shad (any specie, any size)

To prepare Shad:

• remove head, entrails
• remove scales and all fins/tail
• slice the whole fish into several steaks or chunks

Canning Shad:

Step 1: Pack fresh, unfrozen Shad chunks into mason jars, leaving only approx. 3/4" space at the top. Do not add water or any other liquid. Seal jars.

Step 2: ***Follow the canning instructions for seafood/meat for your particular canner, observing all precautionary measures, to ensure a safely-preserved canned product.