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| shad |
My fisherman caught a
male shad in the river, a treat far better than the more famous salmon or
trout.
Shad lives in the sea
and comes to the river to spawn. It is an oil fish famous for having a lot of
bones, which is why it is not popular (its good fate). The fish is also known
for smelling bad very fast, so cannot be transported far away before cooking,
another life saving point.
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| shad |
The scale is left on,
salt generously the outside and a little inside. Bake at 200˚C for 20 minutes
(~1kg fish), rest with oven door ajar for another 10 minutes.
The skin is fried in
its only oil and turned light golden, the oil shines under the skin and the
flesh is soft and juicy.
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| shad |
Half is eaten over
lunch, the flesh from the other side is removed and made into pate. Season with
salt, pepper, lemon juice, olive oil, place in a jar with a thin layer of olive
oil on the surface, to keep in good condition for the next meal.
A different flavor and
still very good soft texture.
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