Planked Shad
Ingredients
Directions
Prepare
Nail the shad skin side down to the oak plank.
Cook
Prop the plank in front of glowing coals.
Baste the fish with seasoned butter from time to time.
Cook until the flesh draws away from the backbone.
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 whole fish is the main protein that cooks gently on the plank.
- Seasoned butter
- Adds fat and flavor, and its basting helps keep the surface moist as it cooks.
The step that matters
Cook until the flesh draws away from the backbone. Fish is done when its flesh turns opaque and separates from the bones. Cooking past that point dries the flesh, while stopping early leaves it underdone near the spine.
“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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