NAME OF RECIPE:
Six-Hour Baked Shad with Onions and Bacon
1 Whole shad about 3 pounds
Juice of 1 lemon
Salt and pepper
1 Large red onion, thinly sliced
3 to 4 Sprigs Fresh thyme or marjoram
4 Slices bacon
Have the fish cleaned and scaled. The head and tail may be removed if necessary to fit your roasting pan.
At home, cut open and remove the strip of red flesh lying inside the cavity along the backbone.
Rinse the fish thoroughly inside and out until no traces of blood remain.
Preheat oven to the lowest setting it will hold; 200 to 225 degrees is ideal. Lay out a large sheet of aluminum foil shiny side up and oil the middle of the sheet lightly.
Season the fish inside and out with salt, pepper, and lemon juice. Spread half the onions in the middle of the foil, lay the fish on top, and stuff the cavity with the remaining onions and herbs. Lay the bacon strips on top of the fish and seal the foil tightly around the fish.
Place the fish in a roasting pan and bake 5 to 6 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 French fries.
Serves 5 to 6