BAKED SHAD WITHOUT BONES

Removing bones from shad before cooking is a difficult job. Shad baked by this recipe can be eaten, bones and all, because the bones will dissolve during baking.

Cut gashes about ¼ inch apart along both sides of shad (3 lb. or larger) and place on large piece of foil. Sprinkle about 2 tablespoons of vinegar on fish. Surround fish with sliced onions and sliced white potatoes. Place 4 slices of bacon on top of fish. Salt and pepper to taste. Fold and seal aluminum foil and place in baking pan in 300-degree oven. Bake at least 6 hours.

All the little bones will dissolve. Everything can be eaten except the backbone.

Macon Quinerly’s recipe, contributed by Peggy Brown

 

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