Baked Whole Shad
A hearty baked whole shad stuffed with flavorful dressing, slowly cooked until tender and bones melt away, perfect for seafood lovers seeking a savory, comforting dish.
Ingredients
Instructions
- Grease the fish inside and out with cooking oil.
- Stuff the fish with stuffing mix, chopped celery, and chopped onion, ensuring it is very wet.
- Fold aluminum foil tightly over the fish and place it in a baking pan.
- Add a small amount of water to the baking pan.
- Bake at 300°F (150°C) for 6 hours until the fish is cooked and the bones have melted away.
Tips & Substitutions
For a flavorful twist, consider adding herbs like dill or parsley to the stuffing mix. If you don't have Pepperidge Farm stuffing mix, any plain bread crumbs seasoned with your choice of spices will work. Ensure the fish is well-greased to prevent sticking and for a crispier skin. For a quicker option, you could bake the fish at a higher temperature for a shorter time, but keep an eye on it.
Serving Suggestions
Serve the baked whole shad with a light salad or steamed vegetables to complement its rich flavor. It pairs beautifully with Spanish Gazpacho(Cold Soup) as a refreshing side. For a heartier meal, consider serving it alongside roasted potatoes or a grain like quinoa. A squeeze of lemon over the fish enhances its flavors beautifully.
Storage & Reheating
Leftover baked shad can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fish in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. You can also microwave it on a low setting, but be cautious not to overcook and dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Whole Shad contains roughly 91 calories, with 9g protein, 3g carbohydrates, and 5g fat. It is a good source of protein (19% of the Daily Value). Note that it is relatively high in sodium, at 1307mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute shad with other whole fish like trout or snapper. Adjust the cooking time based on the thickness of the fish. Thinner fish may require less baking time, while thicker cuts will need longer to ensure they are fully cooked.
What if I can't find Pepperidge Farm stuffing mix?
If you can't find Pepperidge Farm stuffing mix, you can easily make your own by combining dried bread cubes with herbs and spices like sage, thyme, and onion powder. Alternatively, any store-bought stuffing mix or seasoned bread crumbs will work just fine.
Is it necessary to cover the fish with aluminum foil?
Covering the fish with aluminum foil is crucial as it helps retain moisture during baking, resulting in a tender fish. If you prefer a crispy skin, you can remove the foil during the last 30 minutes of cooking; just be cautious to avoid drying out the fish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).