Text 31610, 119 rader
Skriven 2009-11-30 15:10:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Shad
============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Shad from the East Coast probably gets bigger than the silver-sided,
 DD> palm sized things we catch here in the Great American Outback

 JW> I didn't know there was shad in the interior. I thought they always
 JW> ran to the sea like salmon.

They were imported ... to wit:

"Two hundred shad from the Hudson River were stocked in Lake Michigan at
Chicago, Illinois, in 1871 (a joint venture between the New York and California
Fish Commissions) (Smith 1896). Many thousands more were stocked in the
following few years (Milner 1874a; Baird 1878). Shad were stocked in the Wabash
River, Indiana (Milner 1874a). Shad were found in the Ohio River between
Indiana and Kentucky in the late 1800s (Baird 1878; Clay 1975)."
http://nas.er.usgs.gov/queries/FactSheet.asp?speciesID=491

The above has a nice picture of a shad.

Also - "Gizzard Shad (Dorosoma cepedianum) live in open water, near the
surface, in large rivers and lakes. They feed on microscopic plants and animals
with their gill rakers or feed off the bottom. Shad grow to about two pounds in
weight and 10-12 inches in length. Research has found that gizzard shad are
sensitive to temperatures and latitudes, but they are not as sensitive to
environmental conditions as other fish. They grow and multiply rapidly, which
can be detrimental to native game fish populations. Shad are used as bait for
catching catfish. It is not a preferred fish for human consumption, but shad
were dried and smoked along the Illinois River and elsewhere."

http://www.museum.state.il.us/RiverWeb/harvesting/harvest/fish/species/gizzard_shad.html


 
Further (and more about Asian Carp than shad ... but, sort of germane - “At
this point there’s no evidence that Asian carp are reducing abundance of
zooplankton in the Mississippi River; it is a very productive system,ö said
Chick. “But if populations of bighead and silver carp go unchecked, zooplankton
numbers may drop, impacting gizzard shad. The shad are eaten by all predatory
fish--channel catfish, blue catfish, flathead catfish, largemouth bass, walleye
and more.ö 

http://www.iisgcp.org/newsroom/archive/062804.htm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savoury Poached Carp (Hot or Jellied)
 Categories: Seafood, Vegetables, Citrus
      Yield: 4 servings
 
      2    Red onions; minced
    1/4 c  Wine vinegar
    3/4 c  Water
  1 1/2 c  Vegetable stock
      2    Ribs celery; minced
      1 lg Carrot; peeled; minced
    1/2 lg Lemon; seeded & sliced thin
      2 tb +2 ts. sugar
      4    Sprigs parsley; tied into
           - Bundle with white cotton
           - Thread.
  2 1/2 lb Fresh carp; cut into 1"
           - slices
           Watercress sprigs
 
  Put onions vinegar and 1/4 c. water into 3-qt.
  Dutch oven. Bring to a boil. Cook, uncovered, over
  med. heat until all liquid evaporates, stirring often.
  
  Add remaining water, stock, celery, carrot, lemon,
  2 tb. sugar, and parsley bundle.  Bring to boil.
  Reduce heat to slow-boil and cook, uncovered, for 5
  min. Add fish. Bring liquid to boil and baste fish
  several times.  Reduce heat to simmering.  Cover and
  cook for 30 min. Uncover, raise heat slightly and
  slow-boil for 10 min. longer.
  
  With slotted spatula, transfer slices to plate.
  Discard skin. Pull out bones, separating large chunks
  of flesh to make bones visible. Spoon with a little of
  the hot poaching liquid. Cover to keep warm.
  
  Strain contents of pot thru a fine sieve. Rinse
  out pot and fill with strained broth. Stir in
  remaining sugar. Bring to a boil over high heat;
  reduce until abt. 3/4 c. remains. Pour exuded liquid
  from fish into the pot.
  
  To serve hot, portion individual servings onto warm
  plates and spoon with some of the poaching liquid.  To
  serve jelled, arrange fish in wide casserole in one
  layer. Pour poaching liquid over it. Cover tightly and
  chill overnight (poaching liquid will jell). Cut into
  serving pieces. Garnish with watercress.
  
  Yield: 4 servings as main course--6 as appetizer.

  Serve with beet horseradish.

  Frances Prince's New Jewish Cuisine
 
  Posted by Bill Spalding

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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