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Discussion Starter · #119 ·
Today I went shad fishing. Shad are hard to figure. They are anadromous and only run in the Willamette in June and July. Basically they are a giant herring and are filter feeders. Why in the world they take a fly, no one knows but they do, enthusiastically. So they're pretty easy to catch. I landed about ten and kept five to try in the kitchen. Allegedly they have a delicate flavor but are horribly bony. Most Oregonians use them for either crab or sturgeon bait. However, there are some allegedly ways to deal with the bones. I'm starting with pickled shad to serve with sour cream and Rykrisp. And pilsner, of course. I will report back in a couple of days.
 

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Moderator and Bon Vivant
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Discussion Starter · #120 · (Edited)
It is reputed that shad saved the United States because if it weren't for them, Washington's army would have starved to death at Valley Forge. So in celebration, I'm having shad roe, bacon and grits for breakfast. How American can you get?

Food Tableware Furniture Dishware Ingredient


Shad from the North and West, grits from the South and bacon from the mid-west.

After eating it, I would recommend malt vinegar.
 
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