A lot of people eat shad, even given their very bony flesh. Small “Y” bones permeate a shad filet. The meat is very good, and I found a great way to prepare it – fried of course.
After scaling the fish, I cut a filet off each side. Rinse each filet to remove any blood or slime residue. Then with the skin side down, make perpendicular slices down to but not through the skin at quarter inch intervals. Salt, pepper, and roll in corn meal, and then fry the filet until crispy. The slices in the meat allow the small bones to be cooked. Try it some time!
Shad fishing is great fun. It is even greater when you can fish with someone whose company you enjoy. It is doubly fun when that someone is your son, to whom you taught your love of fishing.
