Comments on: Smoked Shad Aioli http://honest-food.net Finding the Forgotten Feast Thu, 09 Feb 2012 23:23:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: hank http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-550 hank Mon, 24 Mar 2008 15:08:47 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-550 Tell me about it. The Indians were right with that porcupine reference. Sorry your shad did not harden enough. There are so many variables (amount of smoke, temperature, length of the brine, how long you dried the fish afterwards, etc) that it can be hard to write down an exact recipe. If you do it again, smoke them harder - more smoke, more time, longer brine. Tell me about it. The Indians were right with that porcupine reference. Sorry your shad did not harden enough. There are so many variables (amount of smoke, temperature, length of the brine, how long you dried the fish afterwards, etc) that it can be hard to write down an exact recipe.

If you do it again, smoke them harder – more smoke, more time, longer brine.

]]> By: Kindred spirit http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-546 Kindred spirit Mon, 24 Mar 2008 12:24:55 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-546 Hank, I prepared and served your flaked shad for Easter Sunday and had a modest success. I probably did not have enough smoke when I cured the fish. The outer layer was lightly smoked, but underneath, it was just cooked fish. My fault though. I soaked my wood chips for 12 hours, which I think was way too long. They just didn't give off much smoke in the 45 minutes I had the fish on the rack. The bones in my little hickory shad (maybe a 1-1/2-pounder) were quite simply amazing. For those who have read about, but not personally experienced filleting a shad - it's everything you could imagine. Next up, shad roe on toast. Hank,
I prepared and served your flaked shad for Easter Sunday and had a modest success. I probably did not have enough smoke when I cured the fish. The outer layer was lightly smoked, but underneath, it was just cooked fish. My fault though. I soaked my wood chips for 12 hours, which I think was way too long. They just didn’t give off much smoke in the 45 minutes I had the fish on the rack. The bones in my little hickory shad (maybe a 1-1/2-pounder) were quite simply amazing. For those who have read about, but not personally experienced filleting a shad – it’s everything you could imagine.
Next up, shad roe on toast.

]]> By: Kindred spirit http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-453 Kindred spirit Mon, 17 Mar 2008 16:46:21 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-453 Thanks. I will report back to you on how it goes. Also planning to make the garlic aioli with the fillets for Easter. I should have taken a picture of the fish before cutting. It would have been an awesome close-up of the head. Thanks.
I will report back to you on how it goes. Also planning to make the garlic aioli with the fillets for Easter. I should have taken a picture of the fish before cutting. It would have been an awesome close-up of the head.

]]> By: hank http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-452 hank Mon, 17 Mar 2008 15:27:47 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-452 Try this: Soak the roes in salty water overnight. Cook some bacon. Dredge roes in flour, then fry in bacon fat over medium-low heat. Serve with toast, the bacon, a squeeze of lemon and some chervil, dill or fennel as garnish. Try this:
Soak the roes in salty water overnight.
Cook some bacon.
Dredge roes in flour, then fry in bacon fat over medium-low heat.
Serve with toast, the bacon, a squeeze of lemon and some chervil, dill or fennel as garnish.

]]> By: Kindred spirit http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-450 Kindred spirit Mon, 17 Mar 2008 14:25:32 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-450 Alright Hank, I need that shad roe recipe. Went with friends on the Neuse River in eastern North Carolina yesterday and kept a small roe. I plan to smoke the fillets, but unless you've got something more exciting than roe with scrambled eggs, that's where I'm heading. Alright Hank, I need that shad roe recipe. Went with friends on the Neuse River in eastern North Carolina yesterday and kept a small roe. I plan to smoke the fillets, but unless you’ve got something more exciting than roe with scrambled eggs, that’s where I’m heading.

]]> By: hank http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-270 hank Thu, 28 Feb 2008 22:31:14 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-270 I adore shad roe. I will post my favorite roe recipe soon for you Easterners - I ate quite a bit of herring and shad roe when I lived in Virginia and caught them on the Rappahannock. Our shad don't arrive until around Memorial Day, but you can be sure I will be catching lots and lots of them - and posting on it. And thanks for the vote of confidence, Warren! h. I adore shad roe. I will post my favorite roe recipe soon for you Easterners – I ate quite a bit of herring and shad roe when I lived in Virginia and caught them on the Rappahannock.

Our shad don’t arrive until around Memorial Day, but you can be sure I will be catching lots and lots of them – and posting on it.

And thanks for the vote of confidence, Warren!

h.

]]> By: Warren http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-269 Warren Thu, 28 Feb 2008 22:15:53 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-269 Mr. Shaw: Any inclination to do a piece on cooking shad roe? The roe of multiple species is a traditional dish here in coastal North Carolina: pan fried for breakfast. Nation-wide readers might be very interested in your take, and spring fisheries in the east are about to get going. You are certainly on to something with an emphasis on natural, local, simple. Agreed with and applauded. Mr. Shaw: Any inclination to do a piece on cooking shad roe? The roe of multiple species is a traditional dish here in coastal North Carolina: pan fried for breakfast. Nation-wide readers might be very interested in your take, and spring fisheries in the east are about to get going. You are certainly on to something with an emphasis on natural, local, simple. Agreed with and applauded.

]]> By: Kevin http://honest-food.net/fish-and-seafood-recipes/shad-other-bony-fish-recipes/smoked-shad-aioli/comment-page-1/#comment-78 Kevin Tue, 08 Jan 2008 01:24:38 +0000 http://www.honest-food.net/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/#comment-78 Sounds great. I'm a huge fan of smoked fish, and although I've done my share of it, I haven't done any lately. And I miss it. So good. Sounds great. I’m a huge fan of smoked fish, and although I’ve done my share of it, I haven’t done any lately. And I miss it. So good.

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