I really like this. We have a nice shad run here in N. Ca. I also want to try cooking in my instapot. Maybe only 30 - 60 minutes and the bones get soft too
@@TheOldCoupleOutdoors yeah I make hot and sour soup. 1/4 c vinegar 2Tbs fish sauce after cook add 1 PKG firm tofu cubed and wood ear mushrooms chopped. Oh yeah cup or 2 of water to cook for 5 minutes. And Vietnamese noodles in bowls . So good. I also do this with salmon heads
I had shad done this way years ago . It was really good , like a giant sardine . Ours was done with olive oil, garlic and onion powder , paprika , salt and pepper . You can pretty much spice them as you like .
Looks really good we are catching American Shad now so I'm going to try this, if you don't mind me asking but where can I but the fish cooker like yours
Beautifully done and great pace on critical steps with explanation. I wonder if I can try this on very bony hilsha fish which is absolutely delicious and hard to get up here in the PNW (imported from south asia, bangladesh and india).
I plan on trying this asap, maybe next week because we are still catching Shad ..... But I was thinking about doing this with my whole Shad fillets so I was wondering about how long you think I should cook them until the small Y bones are good enough to eat with the meat ? Thank you for any tips you can give me, God Bless
If the fillets are thick check them in 3 hours and add more water if necessary then check them every hour until the bones are soft. They cook faster in the fish cooker than they do in the foil. When we cook the Shad whole they usually take between 6 to 8 hours, that's for the big ones. Just keep an eye on them. Thanks again for Watching our videos
When I was young I learn to bone shed which was very complicated and I could never do it I can but you make about four or five cuts and then you just pull out all the bones come right out it's crazy it's a lost art here in Maryland in the 70s you could buy bones shed fillets
I'm going to bake one tonight to try it out with a salad but I won't put the meat in the salad because of it being so boney. This will be my first time cooking/eating. I'll fry one next time.
We troll for them in the St. Johns River using shad darts. We have a few videos showing how to catch them. The shad we catch are American Shad. Thanks for Watching
@@TheOldCoupleOutdoors yeah I went about 45 minutes on 350 / 400 Degrees. Are you saying the way you did it you do not have to worry about picking through the bones and just literally eat them?
Right, just like you did warm the oven then turn it down to 250 for 6 hours then try them, sometimes we have to give it another half hour. All the bones should be soft like canned Salmon. Good luck
Don’t use aluminum foil to cook acidic or salty foods 'Since acid can react with the aluminum, it can potentially cause the foil to break down and transfer aluminum into your food. 'If you must use aluminum foil in the cooking process, just make sure that it doesn't come into direct contact with the acidic ingredients
I catch lotsa shad on Columbia river here in Oregon. Once I spoke to an Asian lady and acquired how they cook it, as shad is partially popular with Asians. She told me to look up for "Spanish Sardine" recipe Philippino style. I kid you not, when I make it, people think it's the most delicious fish they ever had. Look it up!
I mostly can Spanish Sardine shad in pressure cooker in Mason jars. Look it up. (shad, olive oil, garlic, olive, carrots, black pepper, bay leaf, I think that's pretty much it.) Shad has more omega3 oils than farmed salmon. It's mercury free and delicious.
I'm going to look it up, thanks for the tip. The best way I ever had shad was when I lived in New Jersey and was a commercial fisherman when I was young. We would catch shad in our net as a bycatch, I would take some to a local fish market, the owner would bone them and keep half the shad for doing it, what you end up with was shad filets with no bones, I can still remember how good they were. I never learned how to bone a shad because it was easier to let him do it. Thanks for Watching our videos
I have several old recipes. One of them references cooking Shad until the bones are soft - about 6 hours. Great job.
If you cook them right they're good and they make great fish cakes. Thanks for Watching
Looks good, I have never seen shad cooked that way. Learn something new today.
They turned out good, all the bones were soft. If you get any American Shad try it.
Just caught some yesterday! Thanks for sharing. Going to try this out for dinner.
Were they American Shad? I didn't think they were still around, I guess some didn't move north out in the ocean. Thanks for Watching
Wow I really got to try that soon. You make it look so tasty 😋. You guys did a great job once again.
Thanks, If you catch any American Shad try it, it's the easiest way to cook Shad. Thanks again for Watching.
Great video, can’t wait to watch many others! Good luck and please keep up the great content. Cheers from a North FL local:)
Thanks a lot for Watching
I really like this. We have a nice shad run here in N. Ca. I also want to try cooking in my instapot. Maybe only 30 - 60 minutes and the bones get soft too
That's fast, hope you enjoy them and Thanks for Watching
@@TheOldCoupleOutdoors yeah I make hot and sour soup. 1/4 c vinegar 2Tbs fish sauce after cook add 1 PKG firm tofu cubed and wood ear mushrooms chopped. Oh yeah cup or 2 of water to cook for 5 minutes. And Vietnamese noodles in bowls . So good.
I also do this with salmon heads
Thanks for sharing the cook. Like to try them one day
I think you would enjoy it. Thanks again for Watching
Looks really good. And I love your videos !!
Thanks, we're glad you enjoy our videos
I had shad done this way years ago . It was really good , like a giant sardine . Ours was done with olive oil, garlic and onion powder , paprika , salt and pepper . You can pretty much spice them as you like .
You're right, if you cook them properly they're good like you said a big sardine.
Thanks for sharing this! I’ll be fishing for shad for the first time this year along the Columbia river. I’ll be giving your recipe a try!
Shad are fun to catch our season starts soon. Thanks a lot for Watching our videos
Looks really good we are catching American Shad now so I'm going to try this, if you don't mind me asking but where can I but the fish cooker like yours
Ours was a gift from our daughter but I saw it on Amazon. It works great.
BTW that’s the cleanest cook top I have ever seen, lol.
Joyce polishes it every day.
Unbelievable love your show
Beautifully done and great pace on critical steps with explanation. I wonder if I can try this on very bony hilsha fish which is absolutely delicious and hard to get up here in the PNW (imported from south asia, bangladesh and india).
I don't know, the only fish we cook like that is Shad. Thanks a lot for Watching
i came here to see how you cook them with the bones after just seeing your new shad video.
It works Gail
During your new shad video you mentioned that y'all had a video about cooking the shad, looked it up and now I want some shad to cook lol.
It's something different, if you get it right all those bones get very soft.
I will try that, I have some in the cooler. What is the dipping sauce we see between the too plates? Thak you for fixing the shad bone problem.
Thanks for Watching
Love your vetios. I will make shad for dinner tomorrow .Thanks for sharing. 😂😂😂😂😂😂😂😂😂😂
We your shad turned out. Thanks for Watching our videos
I plan on trying this asap, maybe next week because we are still catching Shad ..... But I was thinking about doing this with my whole Shad fillets so I was wondering about how long you think I should cook them until the small Y bones are good enough to eat with the meat ? Thank you for any tips you can give me,
God Bless
If the fillets are thick check them in 3 hours and add more water if necessary then check them every hour until the bones are soft. They cook faster in the fish cooker than they do in the foil. When we cook the Shad whole they usually take between 6 to 8 hours, that's for the big ones. Just keep an eye on them. Thanks again for Watching our videos
One of the best tasting fish!
Also fun to catch, Thanks a lot for Watching
When I was young I learn to bone shed which was very complicated and I could never do it I can but you make about four or five cuts and then you just pull out all the bones come right out it's crazy it's a lost art here in Maryland in the 70s you could buy bones shed fillets
It is a lost art, I wish I had learned instead of trading half my shad for someone to bone mine for me. Thanks for Watching
I have the same plate from Capt. Starn's.
They last forever. I used to work there when I was young, I worked on most of Capt. Starn's boats.
Wow!
Thanks a lot for Watching our videos
Thanks
Thanks a lot for Watching
Tried your recipe. First time I enjoyed eating boney fish I cooked. Tasted like canned salmon
I hope the bones got soft for you. Thanks for Watching
@@TheOldCoupleOutdoors yes perfect
I notice u use old bay often I use it in crab boil
Beverley we do like Old Bay and we also use it in our crab boil. Thanks a lot for Watching
I'm going to bake one tonight to try it out with a salad but I won't put the meat in the salad because of it being so boney. This will be my first time cooking/eating. I'll fry one next time.
Good luck, Thanks again for Watching
Can you do this same way with filets
We cook the shad that way because they have so many bones. Most fish you want to cook them fast.
How do you catch shad
We troll for them in the St. Johns River using shad darts. We have a few videos showing how to catch them. The shad we catch are American Shad. Thanks for Watching
Oh man, makes me want to go fishing, only problem is...I Never catch anything Lol! That looks really good tho, I would eat that in a hot second!
Don't give up you'll eventually find some good spots. Thanks for Watching
Were those caught above or below Green Cove? Upriver or down. Great videos
Around the Sanford area, what they call Shad Alley, South of where you are. We caught 6 good size Shad today, cooking them now. Thanks for Watching
wow can you bake it at a higher temp for much less time???????
We didn't have any luck trying that, the bones were still hard, 250 degrees for 6 hours worked best. Thanks for Watching
@@TheOldCoupleOutdoors yeah I went about 45 minutes on 350 / 400 Degrees. Are you saying the way you did it you do not have to worry about picking through the bones and just literally eat them?
Right, just like you did warm the oven then turn it down to 250 for 6 hours then try them, sometimes we have to give it another half hour. All the bones should be soft like canned Salmon. Good luck
@@TheOldCoupleOutdoors oh nice definitely will do that next time.
@@TheOldCoupleOutdoors if you fry it is there a way to achieve the same softness with the bones?
Fisherman/women don’t get grossed out over few guts.😂😂
You're right, Thanks for Watching our videos
This is how my great aunt cooked her shad. I have been trying to duplicate her recipe for years.
That's the best way to cook them if you don't know how to bone a shad. Thanks a lot for Watching our videos
Don’t use aluminum foil to cook acidic or salty foods
'Since acid can react with the aluminum, it can potentially cause the foil to break down and transfer aluminum into your food. 'If you must use aluminum foil in the cooking process, just make sure that it doesn't come into direct contact with the acidic ingredients
Thanks a lot for the tip and Thanks for Watching our video.
U smoke shad for 3 hours after wet brining for 2 days and dry brine 1 day after
Thanks, we'll have to try it. Thanks for Watching
We have a similar fish in Bangladesh called Hilsa
Thanks a lot for Watching
Thanks a lot for Watching
Add Beer instead of the Water.
For crab but not fish, thanks for Watching
How dare you
?
I catch lotsa shad on Columbia river here in Oregon. Once I spoke to an Asian lady and acquired how they cook it, as shad is partially popular with Asians. She told me to look up for "Spanish Sardine" recipe Philippino style. I kid you not, when I make it, people think it's the most delicious fish they ever had. Look it up!
I mostly can Spanish Sardine shad in pressure cooker in Mason jars. Look it up. (shad, olive oil, garlic, olive, carrots, black pepper, bay leaf, I think that's pretty much it.)
Shad has more omega3 oils than farmed salmon. It's mercury free and delicious.
I'm going to look it up, thanks for the tip. The best way I ever had shad was when I lived in New Jersey and was a commercial fisherman when I was young. We would catch shad in our net as a bycatch, I would take some to a local fish market, the owner would bone them and keep half the shad for doing it, what you end up with was shad filets with no bones, I can still remember how good they were. I never learned how to bone a shad because it was easier to let him do it. Thanks for Watching our videos