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Shad on the braai  Rate Topic 
 
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 Posted: Mon Aug 13th, 2007 05:01 pm
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Weedeater
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Hi all,

Caught my bag limit of shad this weekend and was thinking of how best to braai them.

Any suggestions/tried and tested recipes?

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 Posted: Mon Aug 13th, 2007 05:03 pm
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Loams
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Best (and only) way I've had it was on a skottel. Loads of butter and some garlic.

I am sure there are many lovely recipes out there though. Do a search on the forum for shad sashimi. There's a pretty good recipe hanging around there somewhere.

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 Posted: Mon Aug 13th, 2007 05:11 pm
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Raggieman
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Butter garlic lemon juice and fish spice mixed and brushed over the fish - Fish skin sliced to allow mixture to penetrate,

however the best shad is caught and braaied in transkei by the gillies - just caught shad is braaied ove hot fire until cooked

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 Posted: Mon Aug 13th, 2007 07:27 pm
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Weedeater
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Thanks guys.

Should I leave the head on and braai skin down or butterfly the fish, skin side down?

 

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 Posted: Tue Aug 14th, 2007 12:01 am
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Raggieman
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Nah braai head on a skin down - then to go with that lovely hot bread rolls butter and apricot jam mmmmmm yummy

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 Posted: Tue Aug 14th, 2007 01:58 pm
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Weedeater
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Thanks Raggieman.

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 Posted: Tue Nov 6th, 2007 12:18 pm
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Jan Floris
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Hi Weedeater.
If you want to try something different, make your own Shad Sushi. Take a freshly caught shad, fillet it and skin it. Then take some soya sause and fresh ginger. Cut the fillets into thin slices (about 1-2 cm thick). Dunc them in soya sauce and take a bit of fresh ginger whith it. Food fit for a king!!

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 Posted: Mon Jul 21st, 2008 05:36 pm
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Lichia Amia
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Howzit Weadeater,

The best way to braai a Shad is to do on a fire. Fillet you shad and then make a "marinade" by using oil, butter not margarine, fish spice, aromat, and last but not Mrs Balls Chutney. Heat the marinade in a pot untill it starts to boil.
once the fire is ready put the fillets on and marinade.
Remember the fire has to be VERY HOT as shad is red meat and does not need to stay on for long.
Try it that is the only way that I prepare my shad!!!

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 Posted: Mon Jul 21st, 2008 06:37 pm
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B-Vista
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Weedeater, the way we do shad on the West coast is: butterfly from the back take out the guts and salt with coarse salt for 1/2Hr, don't be stingy with the salt. wash the fish and let the water dry off ( do not let the water run directly on the meat ,shad is a very soft fish)

Make a sauce of butter, lemon juice and fine apricot jam let this all boil on the stove baste the fish well and braai skin side down, use a match to test if fish is cooked if the match goes through the meat easily fish is done

To give the fish some colour lower your grid and braai meat side down for a few seconds. DON"T OVER COOK THE FISH   ::slo

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 Posted: Mon Jul 21st, 2008 09:30 pm
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Reefman
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The best way by far to eat Shad is RAW baby, raw! Ask all the guys who were at the last KZN SOCIAL... they never believed me, but once they tried it, they kep coming back for more... Shad Sashimi is a fine dish...

If however, you want to cook/braai it... here's my favourite way....

Cast Iron grill, very hot, pour some Olive Oil on. Take the butterflied fish, skin UP first, and sear/brown/seal the meat for 2 minutes...
Then turn over (Skin now down) and cook through for another 3 -4 minutes... (depending on thickness of fillets)
someone said it before... sHAD is like Red Meat, underdone is better...

NB TIP, when cooking fish... NEVER cook the lemon juice... it turns bitter and spoils the taste of the fish. Use lemon afterwards only...

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 Posted: Fri Aug 8th, 2008 01:25 pm
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Tony Harding
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Raw? Would never have thought of it. How does it compare to sashimi done from pelagics...tuna and mackies? Thinner the better? cut at 45 degree's to the grain of the meat? I'm going to have to try this. Bit of wasabi and some premium soy coming fishing with me next time.

Anyone tried it with Kob?

Cheers Guys,  that's some very handy info::slo

 

TH 

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 Posted: Fri Aug 8th, 2008 01:35 pm
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Reefman
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Haven't tried it with Kob yet, but standard in my tackle box back at camp is Soy, Wasabi and Ginger....! In anticipation....! Even the squeamish guys loved it!

Oh and don't forget the Ginger.... most fish have some sort of nematodes/worms living in their flesh... the Ginger kills off 90% of them... while Wasabi and Gastric acid takes care of the rest...!

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 Posted: Fri Aug 8th, 2008 03:46 pm
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Tony Harding
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Yeah most of the bigger Shad I chase have loads of worms and need to be cleaned immediately. I won't forget the ginger...the Cook bought some pickled ginger that is made in japan and it superb with tuna and wasabi. Your right the ginger makes the dish.

Do you find that the bigger shad have better flesh? My biggest fish (98cm) was one of the best I've eaten but it was the fattest one I have seen and was in great condition.....had no worms which was surprising. Others of that size have been reported as being poor eating. Give me a 3kg fish anyday.

Will try it with mulloway (Kob) next trip:dude:

 

Thanks

 

TH

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 Posted: Fri Aug 8th, 2008 04:47 pm
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Marthin
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Kob is supposed to be the best substitute for the white-fish they traditionally use for sushi in japan...

I've had it but here you would have to look for a chap just over the legal limit.

Shad has to be done the day of the catch if you want to eat it any other way than fish cakes in my opinion. once it's gone in a freezer it's flesh goes to soft.

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 Posted: Sat Oct 15th, 2016 11:51 am
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neverstar
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hey guys.

I got 2x shad today and have never cooked them before, always thrown them back in. I've heard that they have many bones and I don't really like to eat bony fish.
Everyone tells me how good shad is to eat so I've kept these to see how good they taste.

I want to braai them today, I see all the suggestions of skin down skin up etc. But is this in foil or not?

Should I wrap the fish in foil like I would for other fish? Or just on the grid ?

I plan to chop of the head and fins (wife doesn't like those to be on)gut it and clean it.make some sort of butter, pepper, concoction for the marinade and wrap it all up in foil and chuck it on the grid.

Should I chuck it on without the foil like I would a chop ?

Also what about the bones ? can they be cut out before cooking ?

Please let me know what you guys think ?

thanks

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 Posted: Sat Oct 15th, 2016 12:03 pm
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Houtarm
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Neverstar,

Shad season is closed at the moment. :?:?:?

Please be mindful of that in future (season is closed 1 October to 30 November).

Your recipe sounds good though :)

Cheers.

Last edited on Sat Oct 15th, 2016 12:04 pm by Houtarm

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 Posted: Sat Oct 15th, 2016 12:39 pm
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 Posted: Sat Oct 15th, 2016 12:40 pm
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 Posted: Sat Oct 15th, 2016 12:41 pm
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 Posted: Sat Oct 15th, 2016 12:42 pm
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