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| shad |
Shad is abundant in the rivers here in spring, very delicate tasty oily flesh. But it is full of big and small bones, which is why local fishermen do not like to catch them, and why there are still a lot left!
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| shad baked with scale on |
1. Remove gut and
gills, but leave scales on, that help to keep moisture in the flesh when
cooking.
2. Put a few slices of
ginger in the belly, bake at 200˚C for 15 minutes for a 1.5kg cleaned fish,
then switch off heat, with the oven door ajar, rest for another 10 minutes.
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| shad baked and removed skin & scale |
3. Peel scales &
skin off in a sheet, sprinkle fine salt on top, eat very slowly to pull out all
the bones.
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