LEARN ABOUT OUR DELIVERY OPTIONS

Wild Whole Shad - 3lb avg

In stock
This item arrives descaled, gutted and gilled.
Average size reflects fish size before these preparations.
Fresh
Wild
$35.99
/ fish

Shad is a rich and oily dark meat fish with a pronounced flavor that is delicious; rich and fatty, with a silky texture.

Shad look very much like plump, silver-green herring.  They do have a lot of bones, so you might want to opt for our boned fillets.

Shad is very healthy to eat! This is a fish rich in fatty Omega 3s and a great source of protein. Shad are also plentiful in B vitamins, vitamin A, phosphorus, potassium, selenium, zinc, etc. The health benefits of eating shad are quite extensive. Eating just two servings of fatty fish, like shad, a week can significantly reduce your risk of dying from heart disease.

  • The maximum reported age for American Shad is 13 years.
  • The Latin name for the American Shad means “delicious.”
  • Shad is typically only harvested from February to May.
  • Shad is a member of the herring family.
Amount | % Daily Value
Amount | % Daily Value

Calories

167

Protein (g)

14


Serving Size

3 oz

Sodium (mg)

43 | 2


Calories from Fat

N/A

Saturated Fat

N/A


Cholesterol (mg)

64 | 21

Total Carbohydrate (g)

0 | 0


Calcium

4

Total Fat (g)

12


Iron

5

Vitamin A

2


Omega 3 (mg)

2251

Vitamin C

0


Potassium

326 | 9

Amount/% Daily Value

Calories:

167


Serving Size:

3 oz


Calories from Fat:

N/A


Cholesterol (mg)

64 | 21


Calcium

4


Iron

5


Omega 3 (mg)

2251


Potassium

326 | 9


Protein (g)

14


Sodium (mg)

43 | 2


Saturated Fat

N/A


Total Carbohydrate (g)

0 | 0


Total Fat (g)

12


Vitamin A

2


Vitamin C

0

Info Source: Self.com

Species Name
Alosa sapidissima
Other Names
American Shad
Country of Origin
USA
Seasonality
February, March, April, May

Product Questions

Shad season is typically February through May.  This year (2022) the season is running late and we hope to see it in the market around the middle of May.

... Read more
Write Your Own Question
Your Question: