Try this Smoked Shad (Or Porgy) recipe, or contribute your own.
Suggest a better descriptionSource: Mollie Kamber Wisan-1874-1955 Rub the pieces of fish with lemon juice and garlic you put through a garlic press. For this recipe it is better than minced. Pepper and salt to taste. Put the pieces skin side up in a pan in a single layer with space between the slices. cook in a 200-300 degree oven until the fish is quite dry and browned. If you do it to light brown and still moistish inside eat carefully around the plentiful bones. If you let it dry more the bones become edible. It takes quilte a while to do and an oven lower than 250 is better than the 300. I usually cheat at 300 for a while after it has started cooking. Serve cold or room temperature. I only do this with the shad but Grandma did the porgies too. It is one of those recipes she just told me how to do. Posted to JEWISH-FOOD digest by "W. Baker"
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 1 servings | ||
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Calories: 7 | ||
Calories from Fat: 1 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.3mg | 0 % | |
Potassium 31.9mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 1.9g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
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