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herring and shad
Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.
Every year in late winter and early spring, millions of herring come to the San Francisco Bay to spawn. Virtually no one fishes for them. We’re about to change that.
Smoked shad is, in the absence of a properly deboned shad fillet, the best way to eat this most bony of fishes. Shad is little more than a giant herring, and is nearly as oily as a mackerel or a bluefish — and oily fish make the best smoked fish. The method I describe […]