The reason you have a double brine is that the first one clears out the slime and blood from the fish, and the second one seasons and flavors it. It will keep, wrapped in plastic, for two weeks in the fridge. Lol!When reviewing this recipe, what are the 2 cloves of? I’d avoid it if at all possible. https://honest-food.net/fish-and-seafood-recipes/how-to-smoke-shad They live in saltwater but come up the rivers to spawn.The first brine is to leach out blood and slime from the fillets. The Shad are starting to run up the Delaware river, and I want to try smoking them in my Bradley Smoker.
I had shad taco’s at the shad festival in Lambertville Pa. and they were horrible.
I see garlic cloves but what are the other 2 cloves?Mason: They are cloves. Under no circumstances do you want the heat to get above 180°F.
Remove and let cool at room temperature before packing away in the fridge or freezer. Carp tends toward being fatty. Remember, there are still lots of bones in the “fillets.” My method is to flake out the meat into a bowl, then use the flaked, smoked shad for croquettes, in pasta or as a sort of dip when mixed with a garlicky aioli.When in doubt, smoke longer and cooler. Interesting, care to explain the reason?Can’t wait to try next year. You want the shad to slowly collect smoke, and cook very slowly. Don't alter the first brine, but you can alter the second as you see fit.Mix the first brine together and soak the shad fillets in it for 30 minutes, then drain.Meanwhile, bring the second brine to a simmer, stir well to combine and turn off the heat. Alder is my preferred wood, but oak and maple are also good choices.What a delicious recipe. When the second brine is cool, pour it over the shad and brine for 1-2 hours.Drain and rinse off the fillets, then pat dry with a towel. The second is to extract moisture and add flavor to them.2 separate brines? Set this in a drafty or cool place to chill it down fast.
Smoked shad is, in the absence of a properly deboned shad fillet, the best way to eat this most bony of fishes.
You know, like in pumpkin pie spice? Air dry in a drafty place -- use a fan if need be -- for 2-3 hours, or until the meat looks a bit shiny. This is an important step; you are creating a sort of a second skin called a pellicle that is necessary to seal the fillets.
If you skip this step, you will have problems with the proteins leaking out from between the flakes of the meat, forming a white icky stuff that will need to be scraped off.Smoke over alder or hardwoods for 1-3 hours, depending on the heat. The little teeny dried flower buds you get in the spice aisle?hi love smoked fish almost as much as my wife my friend an I would love to build a smoker I’m builder machinist this seems fascinating any plan’s or what I did pictures it’s so nice to know what not to do an where to consentrate on like to make this big enough to be worthwhile as we are along side a major river an fish is good food my sincere thanks danI bet this would be excellent for goldeye or mooneye that I used to catch on the Red River system in Manitoba.Anthony: I bet it would. Here on the East Coast the Shad are long gone!As an Amazon Associate I earn from qualifying purchases.© 2020 Hunter Angler Gardener Cook, All Rights Reserved.This recipe works for any small, oily fish and I've used it a lot with mackerel, herring and small bluefish. so give it a go.Shad are also excellent canned after being smoked those tiny bone just melt awayThanks for the recipe, I just fired up the smoker should be ready in about three hours.Brad: They are American shad, which are anadromous. Gotta get the hubs to make this for us this w/end!Troy: 24 hours is a long time for shad fillets. 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 below is for a hybrid between hot and cold-smoking. Smoked shad also freezes well.How to eat this? You can rinse the fish and pat them dry and leave them in the fridge for a day or two, though.Thanks for the recipe.
It results in luscious, smoky shad, with a hint of the flavorings.
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smoked shad recipe