Broiled Shad
Ingredients
Directions
Prepare
Sprinkle the shad with coarse sea salt and let it stand for 2 hours.
Broil and serve
Broil the inside of the fish slowly first.
Turn the fish and broil the outside.
Serve on a hot platter with a little butter if the fish is dry.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shad
- The main fish; its flesh cooks through and becomes the dish itself.
- Coarse sea salt
- Seasons the fish and draws out some surface moisture during the two-hour rest.
The step that matters
Broil the inside slowly first. Starting slowly on the inside lets the thick flesh cook through before the outside browns and dries. Turning the fish afterward then finishes the skin side without overcooking it.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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