Smoked Shad (or Porgy)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Unboned shad cleaned, split | |
| and sliced-head and tail | ||
| removed Or several whole | ||
| porgys with head removed | ||
| Lemon juice | ||
| Several cloves of Garlic | ||
| Black Pepper | ||
| Salt if desired. |
INSTRUCTIONS
Source: Mollie Kamber Wisan-1874-1955 Rub the pieces of fish with lemon juice and garlic you put through a garlic press. For this recipe it is better than minced. Pepper and salt to taste. Put the pieces skin side up in a pan in a single layer with space between the slices. cook in a 200-300 degree oven until the fish is quite dry and browned. If you do it to light brown and still moistish inside eat carefully around the plentiful bones. If you let it dry more the bones become edible. It takes quilte a while to do and an oven lower than 250 is better than the 300. I usually cheat at 300 for a while after it has started cooking. Serve cold or room temperature. I only do this with the shad but Grandma did the porgies too. It is one of those recipes she just told me how to do. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Feb 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 834
Calories From Fat: 14
Total Fat: 1.7g
Cholesterol: 0mg
Sodium: 31.1mg
Potassium: 283.9mg
Carbohydrates: 209.7g
Fiber: <1g
Sugar: 181.5g
Protein: <1g