Equipment
Ingredients
Main
- 800 g shad fillets, deboned
- 200 g bacon, thick-cut
- 2 lemon, sliced
- 10 g kosher salt
- 5 g black pepper, freshly ground
Nutrition (per serving)
Method
Submerge the hardwood plank in water and soak for at least 4 hours to prevent the wood from igniting over the intense heat of the fire.
Build a medium-large bonfire using untreated hardwood. Allow the flames to die down until you have a solid bed of hot, glowing embers radiating medium-high heat, approximately 200C/400F.
Pat the deboned shad fillets completely dry. Season both sides evenly with the kosher salt and freshly ground black pepper.
Arrange half of the lemon slices in a single layer on the soaked plank. Place the seasoned shad fillets directly on top of the lemons, cover the fish with the remaining lemon slices, and drape the thick-cut bacon evenly over the entire assembly.
Place the plank near the glowing embers or on a grate directly over the heat. Bake until the bacon renders its fat to baste the fish, the bacon becomes crisp, and the shad reaches an internal temperature of 63C/145F.
Carefully remove the hot plank from the fire using heat-resistant gloves. Allow the fish to rest for 5 minutes before serving directly from the wooden board.
Chef's Notes
- Shad possesses a complex Y-bone structure that requires immense skill to fillet properly. Never attempt to debone this specific fish at home without prior training; always rely on a knowledgeable fishmonger.
- The bacon in this recipe is not just for flavor. Shad is relatively lean, and the slow rendering of the pork fat self-bastes the fillets, protecting them from the intense, drying heat of the open fire.
- Oak or hickory planks are the historic choices for East Coast shad bakes, offering a robust smoke that perfectly complements the rich bacon. Never use softwoods like pine, as they release toxic, bitter resins when heated.
- To ensure your plank remains fully submerged during its soaking phase, place a heavy pot or brick on top of it in a clean basin.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of the delicate fish will degrade slightly upon thawing.
Reheating: Gently warm in a 150C/300F oven until heated through to prevent the fish from drying out.
