Threadfin Shad Edible?
Posted 29 August 2011 - 10:35 AM
Posted 29 August 2011 - 01:31 PM
Like tazukuri? It's usually made with sardines, but you could try it with threadfin shad and tell us how it tastes.
Anyone know of recipe or cooking methods suitable for threadfin shad? Want to be able to consume entire animal as done with small fishes in other countries.
Sardines are called "iwashi" in Japan, so if you want more tiny fish recipes from Japan, try searching for "iwashi recipes". There's no shortage of them.
Edit: Ooh, you could also grind them and turn them into kamaboko (fish paste), which is used in many, many recipes. Link: http://en.wikipedia.org/wiki/Kamaboko
Edited by EricaWieser, 29 August 2011 - 01:36 PM.
Posted 29 August 2011 - 01:41 PM
Posted 29 August 2011 - 02:09 PM
Operators are standing by, please call now! Offer not available in stores.
PS - The Grifton Shad Festival (Grifton NC) serves catfish, not shad.
Edited by gerald, 29 August 2011 - 02:11 PM.
Posted 29 August 2011 - 03:00 PM
If they are small enough, you could prepare them like we do smelt up in the Great Lakes. Most smelt are around 4" or larger, so we like to gut them and remove the heads, dip them in batter and fry. Smaller ones can be eaten whole. If you don't eat the heads, you can make stock or fish sauce out of them.
My daughter is in Thailand for the next 6 months, and much of their protein comes from small fish, mostly eaten whole. Prepared quickly with high heat and lots of chilies and spices. But many of these are really small, 1 or 2 inches.
Google up some Thai cooking, and let us know how it works out. Great idea.
Posted 29 August 2011 - 05:32 PM
Posted 29 August 2011 - 06:58 PM
Earlier this summer a former student of mine asked me that since American shad and hickory shad and bluebacks are all eaten on the Atlantic coast, and different Alosa are important foodfish wherever they occur around the world (despite ALL being oily and having lots of intermuscular bones), why doesn't anyone eat skipjack? I couldn't give him a logical reason. A couple weeks back they showed up en masse below one of the local dams, where they were easy pickings on light fly tackle.
I kept six medium-sized skippies, immediately put them on ice, and scaled and filleted them as soon as I got home. I brined the fillets overnight in a pickling salt/brown sugar mix, and smoked them for about five hours at between 180-220F over apple twigs.
The fillets got a little dry in the thinner sections towards the tail (I needed more moisture in the smoker) but still had excellent color and flavor if you avoided the fattier deposits under the skin and towards the belly. The intermuscular bones did NOT soften during smoking and were still too hard to eat without flaking the meat off. It took about an hour to pick the meat off of the smoked fillets. I used the flaked meat in a recipe that I've previously used for mullet dip -- superb! They're cool fish and deserve more respect than most give them. I'm not sure I'd eat them all the time (particularly out of the mainstem Tennessee), but they are certainly edible. I suspect that they would also be good pickled; the bones would likely soften up after 2-3 weeks -- although I was wrong about that when I tried pickling Hiodon...
Posted 30 August 2011 - 08:16 PM
I've never tried threadfin either, but I sure wouldn't be opposed to giving it a shot.
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