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Planked Shad

A fish dish where shad is grilled on oak or pine planks over a wood fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Planked Shad

6 shad

Ingredients

Directions

Prepare

  1. Prepare a fire using wood and brush.

  2. Disembowel the shad with a sharp knife.

Cook

  1. Place the shad, skin side down, on the wooden planks.

  2. Roast the shad in the ashes until cooked through.

Recipe from a historical cookbook (Internet Archive).

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
Forms the main body of the dish; its flesh cooks through and firms during roasting.
Oak or pine planks
Hold the fish off the ashes and add a subtle smoky aroma as the wood heats.

The step that matters

Roast the shad in the ashes until cooked through. Shad is a bony fish, and heat from the ashes is uneven and hard to judge. Cooking until the flesh is opaque and flakes easily keeps it safe and moist, while overcooking dries it out.

“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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