The Essex Rotary Club held their 52nd Annual Shad Bake last weekend – just another one of those simply delicious New England traditions. The Rotarians, whom take great pride in their shad, provided me with a complete “shaducation” detailing the process from start to finish.
Shad is similar to that of salmon – a freshwater fish that swims upstream once a year to reproduce, typically living 1-2 years. The shad is cut into fillets, flavored with paprika and a “magic sauce,” secured to white oak boards up to 22 years-old with strips of salt pork and nails, placed in a fiery, sand pit for forty minutes (rotated twice) cooked by radiant heat, then moved into a final detaching station involving a vacuum and nail remover before it enters the kitchen. You can view the holes gathered over time in the boards pictured above.
Since shad is a white fish it worried me from the start fearing it would taste like a lifeless tilapia. However, it’s got more of a swordfish texture – a fish with more meat on its little bones. Mmm, Mmm.
I need to get myself out there the next time they’re cooking! Not a big seafood guy, but this looks like a real experience!
this looks shadtastic. makes me hungry.
I have not tasted shad but it looks scrumptious!
i think would be just delicius
I bet it’s to die for, Jess! I have had salmon grilled on cedar planks and know how good THAT is. I bet this is very similar. Like I said, to die for.
I love the title Jess! A super series of images that tell the story of the Shad Bake with colour, style and effective simplicity.
That looks delicious! Wonderful shot.
I wondered what those nails were for! Cool shots.
A great educational series. All we need now are some shads and a humongous fire…
The same type of preparation is used in Scandinavia for salmon, although on a smaller scale.
Quite beautiful photograph, really well!
YUM! Great series of images!