Smoked Shad 600px

Savor the deep, smokey flavor of this recipe for smoked shad. The fishs inherent flavor is enhanced by the dry rub, creating a tasty and eye-catching meal that works well for any occasion.

Ingredients:

• 1 whole shad, gutted and cleaned
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• Wood chips for smoking hickory or applewood

Instructions:

Rinse the shad under cold water and pat it dry with paper towels

In a bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, onion powder, paprika, and cayenne pepper to create the dry rub

Generously coat the shad, inside and out, with the dry rub

Make sure to rub the mixture into the flesh for even flavor

Place the shad in a large plastic bag or wrap it in plastic wrap

Refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the fish

Preheat your smoker to 225F 107C and add the wood chips for smoking

Remove the shad from the refrigerator and let it come to room temperature for about 30 minutes

Place the shad on the smoker grates, skin side down, and smoke for approximately 2-3 hours or until the internal temperature reaches 145F 63C

Monitor the smoke and add more wood chips as needed to maintain a steady smoke

Once done, carefully remove the smoked shad from the smoker and let it rest for a few minutes before serving