2686. SLOW-BAKED SHAD with BACON

makes 4-6 servings 


1 whole shad (3 pounds or larger), scaled and gutted
2 tablespoons vinegar
4 slices bacon
3-4 onions, peeled and sliced
4-6 white potatoes, peeled and sliced
salt and pepper to taste

Preheat an oven to 250 degrees. Rinse fish in cold water. Pat dry. Cut gashes about 1/4 inch apart along both sides of the whole dressed shad. Place shad on a large piece of aluminum foil. Sprinkle vinegar on fish. Place bacon slices on top of fish. Surround fish with sliced onions and sliced potatoes. Sprinkle with salt and pepper. Fold and tightly seal aluminum foil and place in baking pan. Bake for six hours. Transfer the wrapped fish to a deep platter and slit open one side of the foil (it will release a lot of juices). Carefully slide out the fish and discard the foil. To serve, use a fork and spoon to pull pieces of meat away from the backbone and ribs; the remaining bones are edible. Spoon the juices over each portion. Serve with steamed new potatoes or rice.


bacon recipe courtesy of: Julie Rothman, The Baltimore Sun, March 25, 2012