Seasonal, local seafood is not what I expected to find on a recent visit to the fish market. When I think of picking up seafood, my imagination does not go beyond shrimp, salmon or a white fish. Seafood intimidates me. How about you?
Did I ever learn something new when I stopped by Adelphia Seafood’s retail location in Sinking Spring. I was introduced to a local specialty: shad.
Were you aware shad is a seasonal delicacy, sourced in the Delaware River and Chesapeake Bay area in early spring? Known as a bony fish (don’t worry Adelphia does all the de-boning work for you) that is flavorful and has more omega-3’s than salmon, it can easily be prepared in a frying pan or broiled.
American shad are a saltwater fish that spawn in fresh water. It is a sign of spring when the shad make their appearance in the Chesapeake Bay area and are enjoyed in the Maryland, DC, Pennsylvania, and Virginia areas, traveling along the Carolinas.
Because the flavor of shad can be a bit strong, Bill Ouellette, Director of Retail Operations, suggests soaking the fillets in milk for about 30 minutes before preparing. After the fish has soaked in the milk, dredge in flour and fry with a pat of butter until cooked through.
- 1 fillet of shad
- 2 limes
- 1 tsp salt
- Olive oil
- Cut the fillet into 4 portions.
- Zest and juice the limes into a shallow bowl. Place the fillets in the lime juice and sprinkle with salt. Cover and refrigerate for one hour.
- Heat the broiler, lightly oil a baking sheet, place the fish on the sheet and broil until done, about 3 minutes per side. Serve with a lemon or lime wedge.