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5.0 from 12 votes

Smoked Shad

The reason you have a double brine is that the first one clears out the slime and blood from the fish, and the second one seasons and flavors it. Don't alter the first brine, but you can alter the second as you see fit.

Prep Time
4 hrs
Cook Time
3 hrs
Total Time
7 hrs
Servings: 20 servings
Calories: 134 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds shad fillets (or similar oily fish)
FIRST BRINE
  • 1/2 cup kosher salt
  • 2 quarts water
SECOND BRINE
  • 1/2 cup kosher salt
  • 2 quarts water
  • 1/2 cup maple syrup
  • 1 chopped onion
  • 3 smashed garlic cloves
  • Juice of a lemon
  • 1 tablespoon cracked black pepper
  • 5 bay leaves

Instructions

    Cup of Yum
  1. Mix the first brine together and soak the shad fillets in it for 30 minutes, then drain.
  2. Meanwhile, bring the second brine to a simmer, stir well to combine and turn off the heat. Set this in a drafty or cool place to chill it down fast. When the second brine is cool, pour it over the shad and brine for 2 hours.
  3. Drain and rinse off the fillets, then pat dry with a towel. Air dry in a drafty place -- use a fan if need be -- for 2 to 3 hours, or until the meat looks a bit shiny. This is an important step; you are creating a sort of a second skin called a pellicle that is necessary to seal the fillets. If you skip this step, you will have problems with the proteins leaking out from between the flakes of the meat, forming a white icky stuff that will need to be scraped off.
  4. Smoke over alder or hardwoods for 1 to 3 hours, depending on the heat. You want the shad to slowly collect smoke, and cook very slowly. Under no circumstances do you want the heat to get above 200°F. Remove and let cool at room temperature before packing away in the fridge or freezer.

Notes

  • Wood choice is also up to you. For fish, I prefer fruit woods such as apple, or alder, maple or oak.
  • You can alter your second brine however you like. One fun thing is to increase the amount of sugar/syrup, which will give you a sweet/salty result. 
  • If you want, you can dry your fillets overnight in the fridge, uncovered. 
  • My preferred temperature for this smoke is about 175°F.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 7g (2%) Protein 14g (28%) Fat 5g (8%) Saturated Fat 2g (10%) Cholesterol 32mg (11%) Sodium 5728mg (239%) Potassium 313mg (9%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 55IU (1%) Vitamin C 2mg (2%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 7g 2%
Protein 14g 28%
Fat 5g 8%
Saturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 5728mg 239%
Potassium 313mg 7%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 55IU 1%
Vitamin C 2mg 2%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.