Shad

Known as alose (France), alosa (Italy), sábalo (Spain).

The shad (or river herring) is a large migratory member of the herring family that spawns in fresh water. Weighing between 1.8 kg and 3.6 kg (3-8 lbs), the shad's white, nutritious flesh is considered flavourful enough not to require sauces, herbs or spices. Unfortunately, it also contains a multitude of fine, wire-like bones which need to be removed before cooking. Shad roe is considered a delicacy by many and even as an aphrodisiac by some.

Shad is at its best in the spring, when the females are full-roed. A whole 1.8 kg (3 lb) fish is large enough to feed six people. If possible, ask the fishmonger to scale and bone the fish for you. Alternatively, remove the bones before cooking, using tweezers if necessary.

Whole shad is best cooked by stuffing with sorrel and baking, or cooked à la meunière (with butter, parsley and lemon juice). The fillets may be gently grilled and served with beurre blanc or fresh tomato sauce.

You will need to check for bones before serving by cutting the flesh into 10 cm (4 in) strips. Remove any accessible bones, and then run your finger over the surface of the flesh to check for any hidden bones.