In some ways, the shad is a herald of springtime. Just as the running of salmon on the west coast is a seasonal tradition, so too is this Atlantic river fish, which is born in freshwater, migrates to saltwater to mature and then returns to freshwater to spawn. The largest member of the herring family, it has a slight oiliness and a mildly sweet flavor similar to salmon.

Although filled with small bones (filleting a shad requires expert skill), the shad's rich flavor more than compensates. Many feel that seasonings and dressings are not even necessary when preparing shad, which makes it quite different from other species of fish.

Female shad is more in demand than male because it is fatter and larger, and because it contains the desired roe, which is considered a delicacy. Earthy and in some ways similar in taste to liver, the delicate eggs are superb when cooked gently and rolled in bacon.

To learn more about shad, stop by the seafood department and ask one of our knowledgeable associates.