American shad (Alosa sapidissima) are anadromous migratory fish native to the Atlantic coast of North America from Newfoundland to Florida. They were introduced to the Pacific coast and are now found from Alaska to Baja California. The average length of the shad ranges from 20 inches for the male to 24 inches for the female.
Buck shad is the male of the American shad; roe shad is the female. In the 19th century, the French name for shad, alose, was sometimes used on high society menus.
Once a staple in springtime menus, shad was celebrated for its distinctive flavor and prized roe. Historically, shad was so popular that prominent figures such as George Washington and Thomas Jefferson included it in their seasonal meals. In the 19th century, shad was introduced to the West Coast, where it flourished, especially in the Columbia and Sacramento rivers. Despite its culinary legacy, shad's popularity waned in recent decades due to its challenging bone structure, which requires skillful deboning - a once-common practice that has since become rare.
Culinarily, shad is highly regarded for its rich, oily flesh, which is often compared to salmon in terms of flavor and versatility. The flavor is sardine-like, with sweet, salty, and fresh notes. Its roe is considered a delicacy, especially during the early spring season. Traditional cooking methods include smoking, grilling, and frying, though many also prepare it by removing the bones for fillets or using the fish in dishes such as salads, fish cakes, and rillettes. The fish's strong flavor and high-fat content make it adaptable to a variety of recipes, but its profusion of bones presents a challenge that many modern cooks avoid, contributing to its decline in everyday consumption. Despite this, shad remains beloved by fish enthusiasts and continues to be a part of regional traditions.