Comments on: Honegiri Tempura – Best Shad Recipe Ever!

By: Clifton Lemon

Clifton Lemon — Sat, 01 Aug 2009 20:14:20 +0000

Dude totally love your site. Hunt fish forage cook, that’s basically me, too. Must be an emerging religion, if so it’s gotta be better than several I can name, right? LOL.

I’m about to try the tempura recipe tonite BTW, but when I filleted the shad to get the bones-in chunks, I left a bit more meat on the spine than I wanted, especially up on the backs of those chunky meaty hens. The meat is so delicious (!) that I want to get it all, no waste, if possible.

I’m beginning to appreciate that shad boning is a mystical and almost lost art form that takes decades of assiduous practice, however, I’m hoping I can find something that gives a better step-by-step on the web to just get the fillets done decently. I did see your tutorial on the finger hunks- that looks pretty good. Will practice on that one.

I’m also resigned to the fact that I’ll have to mess up quite a few before I get it right, which is not a problem because I usually hook buckets of them when they’re in, and what’s the limit- 25? LOL. Any ideas for other pictorial or video tutorials on the web? thanks in advance.

By: mark

mark — Mon, 15 Jun 2009 22:36:49 +0000

BEEN SMOKIN SHAD FOR 30 YEARS! I FINALLY BAKED ONE LAST NIGHT AND TOMORROW I WILL DEEP FRY SOME WITH A CAJUN-BEER BATTER USING THIS TECHNIQUE! GOT TO GO GET MY SHAD FIRST, THANKS FOR THIS TIP!

By: hank

hank — Mon, 08 Jun 2009 04:54:35 +0000

Clifton: You do in fact cut through the skin in whatever size piece of shad you want to deep-fry. So while you might have 100 tiny slices on a fillet that don’t go through to the skin, wherever you want separate off a piece to deep-fry, you do cut through the skin.

I like about a dozen pieces per fillet on a doe shad, maybe 8-10 on a buck shad.

By: Clifton Lemon

Clifton Lemon — Mon, 08 Jun 2009 02:49:24 +0000

You said not to cut through the skin, but the fried pieces look like there’s skin still on. What do you do after you make all the cross-fillet cuts?

By: hank

hank — Sun, 07 Jun 2009 22:36:31 +0000

MattK: VERY cool! I love it when I can introduce people to a new fish, or game animal, or veggie. Glad you liked it!

By: mattk

mattk — Sun, 07 Jun 2009 06:42:58 +0000

I’m new to your website but just love it. You inspired me to go out shad fishing for the first time. I caught 2 and came home to try your recipe. It was unbelievable. Thanks for the inspiration.

By: Matt

Matt — Thu, 04 Jun 2009 20:54:57 +0000

Persnickety whiner is really good, but I like the manicness of ‘holy sweet weeping jesus.’

By: NorCal Cazadora

NorCal Cazadora — Sat, 30 May 2009 14:46:52 +0000

Phillip: Thanks re the pix!

Josh: Yes, Hank will pay for that phrase…

By: hank

hank — Fri, 29 May 2009 21:47:24 +0000

E. Nassar: Yep. I use sparkling water, and it does make a difference.