tag:blogger.com,1999:blog-5570890979467369384.post1885138769313986468..comments2023-12-03T08:13:24.652-08:00Comments on Fat of the Land: Shad on a ShingleLangdon Cookhttp://www.blogger.com/profile/13824455892396013221noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5570890979467369384.post-61479823735030287992008-04-15T15:40:00.000-07:002008-04-15T15:40:00.000-07:00Sounds tasty HAGC, I'll have to try it this spring...Sounds tasty HAGC, I'll have to try it this spring. One of the reasons I like to get half my shad catch canned professionally is that the high heat and pressure renders all those pesky bones moot (for lack of a better word). There's a place outside Portland where I go right after a day at Bonneville. Just drop off the whole uncleaned fish (all 20 of 'em or so) and they'll take care of the rest.<Langdon Cookhttps://www.blogger.com/profile/13824455892396013221noreply@blogger.comtag:blogger.com,1999:blog-5570890979467369384.post-34583379031814011682008-04-15T14:41:00.000-07:002008-04-15T14:41:00.000-07:00Ha! Great minds think alike (also warped and sick ...Ha! Great minds think alike (also warped and sick ones, but I digress) - I too make something like Shad on a Shingle (great name), except <A HREF="http://www.honest-food.net/blog1/wild-game-recipes/shad-other-bony-fish-recipes/smoke-brine/smoked-shad-aioli/" REL="nofollow"><B>I use a Spanish aioli.</B></A>Hunter Angler Gardener Cookhttps://www.blogger.com/profile/01996285578001308125noreply@blogger.com