Grilled Gizzard Shad: A Savory Autumn Delicacy
Grilled Gizzard Shad: A Savory Autumn Delicacy
From Fresh Gizzard Shad Preparation to Perfect Grilling
As summer ends and autumn begins, it’s time for gizzard shad! We’re grilling this seasonal fish to perfection. Learn how to expertly clean and prepare gizzard shad, with helpful tips from my mother. This recipe ensures a delicious and satisfying dish, perfect for welcoming the cooler weather.
Ingredients- 1 fresh gizzard shad
- Coarse salt, for seasoning
- Cooking oil, for pan-frying
Cooking Instructions
Step 1
We’re starting with a fresh, wild-caught gizzard shad. While it can be enjoyed raw as sashimi, letting it sit for a day before grilling brings out a richer, more intense flavor. Today, with my mother’s guidance, we’re making delicious grilled gizzard shad.
Step 2
First, use kitchen scissors to carefully trim off the fins from the gizzard shad. Next, using a knife, scrape off the scales from the belly towards the head. Make sure to remove all scales, especially near the tail, for a clean eating experience.
Step 3
Gently make an incision along the belly of the fish with your knife. Be careful not to cut too deep; aim for a clean, straight opening.
Step 4
Carefully remove the internal organs from the opened belly. The innards can sometimes impart a bitter taste, so this step is crucial for enjoying the natural savory flavor of the gizzard shad. Also, be sure to remove any residual blood.
Step 5
Now, score the flesh of the fish with shallow, diagonal cuts. Making these scores helps the seasoning penetrate better and ensures the fish cooks evenly throughout. Aim for cuts about 5mm apart.
Step 6
Lightly sprinkle coarse salt over the scored fish to season. Letting it rest with salt helps draw out excess moisture, making the fish even more flavorful. Let it sit for about 5 minutes, then gently pat it dry with a paper towel.
Step 7
Heat a pan over medium-low heat and add just a little cooking oil. Gizzard shad releases its own oil as it cooks, so you don’t need much. Place the prepared fish in the pan and grill, flipping occasionally, until both sides are golden brown and crispy. The goal is a crispy exterior with a moist, tender interior. You’ll know it’s ready when the irresistible savory aroma fills your kitchen!
