Shad look very much like plump, silver-green herring. Their moderately soft textured flesh has a sweet, delicate flavor that’s similar to Salmon, but a bit milder. They do have a lot of bones, so you might want to opt for our boned fillets.
Dried shad has been credited with saving George Washington’s troops from starvation as they camped at Valley Forge.
The soft texture of Shad holds up best in baking, broiling or lightly sautéing. You may also stuff a whole shad and bake it. It is fairly mild tasting, so simple flavorings like butter, lemon, white vinegar and fresh parsley work best here.
Per unit weight, Shad contains nearly twice as much Omega 3 Fatty Acids as wild salmon. It is also a good source of Vitamin A, Calcium and iron.