I grew up in Connecticut in the 1970s and during shad season we ate it once a week (with asparagus and red new potatoes). My mom loved it and I grew to like it too. The trick is getting rid of the bones. There are two general methods for doing this. The first is to cook the thing until the bones disolve. That's what they do down here (Maryland) and it's also why I don't eat shad anymore. Mushy overcooked fish is not worth eating. The way they did it in CT was much better. There are locals in fish markets and along the CT river that know how to debone shad. They have a sort of double rib cage that requires an extra step to remove relative to fileting other species. Many of the people who could do this were secretive about their technique, but I believe it is outlined somewhere in Al McClanes Standard Fishing Encyclopedia under *Fish Cookery*. Anyway, my mom bought it at the fish store already deboned. Shad is an oily fish and best cooked by broiling or grilling. We always
had it broiled with fresh lemon wedges on the side. When cooked it looks something like bluefish (I sense a collective groan out there...), but has a much more delicate flavor. If you have'nt eaten it, I would recommend giving it a try, as long as you figure out how to get the bones out first. Along the CT river there are people who hang out at the most popular areas and will bone shad for you (for a price).
Bon appatite,
Eric Lund