American Shad: Catch and...PICKLE?!
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- čas přidán 17. 05. 2020
- Shad are more than just crab bait! Here's a great recipe for Scandinavian style pickled shad that's so delicious and easy to make, you'll want to fill your refrigerator with the stuff.
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Wow! That looks great!
Feel free to try some out of the work 'frige'.
Very nice video. Can't wait to try it. The original Smørrebrød sandwich. Thank you for making this.
Yes, with lots of butter! Thanks for watching!
Have you tried eating it with sour cream? That's how we ate pickled salmon up in Alaska. It was amazing!
Absolutely!
Great video thanks, my only concern is I have to wait till next April to try this out! I have some frozen smoked shad. Do you think it would work from where you add the pickling spices? I think I should skip the overnight brine as it was brined prior to smoking.
I feel like it might get soft and fall apart, but I've never tried it, so who knows. You can substitute just about any fish if you can't wait until April. Thanks for watching!
Thank you for this video! Man, getting all those bones out seem like a pain. If you leave them in, would the vinegar in the pickling juice soften them up to a point that you won't need to spit them out?
I think it would, but at some point the flash becomes very soft from the vinegar too, so it's would be fun to find out.
@@AgeofAnderson I'll give it a try and let you know how it went.
Great video, I will try your recipe once I get enough shad in a few months.
Would you be able to do a video on how you fillet the shad next shad run?
I can do that. Thanks for the comment!
I tried fileting them ounce and failed. I can remember the scales being everywhere and they smelled really bad. Do you bleed them right after your catch them? Scales, they were everywhere for days. Scale them at the river? Really want to try this. Thanks
I bleed those that I am going to eat immediately. It makes a huge difference. Scaling is tremendously messy. I should do it at the river now that you mention it.
How hot is the vinegar/spice concoction when you pour on the meat?
Just room temperature. Thanks for the question.
Nice video, looks delicious. Which river is it? I live in California I enjoy shad fishing so much. Thanks!
This is the Umpqua river. Shad run in there from May to July.
I will have to learn to make bagels to go with!
Dark rye is traditional...and delicious!
I wondered how you pickled these..
I would like to can them like tuna.. the high temp should dissolve the bones but I wonder if it would ruin the texture.
One of my first videos is canning shad. They are perfect for canning whether you smoke them first or not. I canned some with red curry, and it is fantastic!
@@AgeofAnderson I know it's one of my faves and I hope to can some soon.
How long will pickled Shad keep, and will it need to be refrigerated once cured? Thanks.
I do keep it refrigerated and it lasts for at least a month. Thanks for watching!
Will this recipe work with trout?
have you tried it with vodka? That's amazing, i recommend you;)
Will do! Thanks for watching!
Make sure to NOT USE iodide salt.
Absolutely!