Canned Shad Fish Recipe

by Jeremy
(Rocky Mount, NC, USA)

*Though not a shad recipe per se, canning Shad is a simple, practical preparation method that solves the problem of dealing with this notoriously boney fish.

The finished product is similar to canned Sardines and Salmon, with the bones edible; therefore, it can be used to substitute Salmon or Sardines in your favorite recipes, or just eaten straight from the jar as a snack.

During canning, oils will cook out of the fish, leaving you with a product self-contained in it's own omega fatty-acids enriched oil. After canning, the product will be preserved and will not require refrigeration except after opening.

What you need for canning Shad:

1) Pressure cooker/canner
2) Canning jars (ex. Mason jars)
3) Whole Shad (any specie, any size)

To prepare Shad:

  • remove head, entrails
  • remove scales and all fins/tail
  • slice the whole fish into several steaks or chunks

Canning Shad:

Step 1: Pack fresh, unfrozen Shad chunks into mason jars, leaving only approx. 3/4" space at the top. Do not add water or any other liquid. Seal jars.

Step 2: ***Follow the canning instructions for seafood/meat for your particular canner, observing all precautionary measures, to ensure a safely-preserved canned product.

Comments for Canned Shad Fish Recipe

Average Rating starstarstarstarstar

Click here to add your own comments

Sounds Good
by: Anonymous

This sounds like a great idea. I think I might give this a shot with some saltine cracker snacks, the same way I like to eat canned oysters and canned sardines. Or even in some lettuce wraps with chopped tomatoes and bell peppers.

My next door neighbor is a retired farmer, his wife is the cook. They do some preserving and canning throughout different times of the year, but I don't think they really can fish. Let's see if I can turn them on to trying your Shad.


Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Fish Recipes.