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Peter A

In article .com>,
says...
> We live in South-West France; our garden has a large river at the
> bottom of it. At this time of year (April) lots of fishermen come to
> catch Shad (Alose) and on many mornings, we find a present of a bucket
> of freshly caught shad. We tried once or twice to eat them but they
> are FULL of bones so my husband used them as bait. Only recently I
> heard though that the flesh of this fish is very delicate, and that it
> makes super eating. One French recipe book advised that you open the
> fish and remove all the little bones with a pair of eyebrow tweezers.
> Well, if life it too short to stuff a mushroom, it is as sure as heck
> too darned short to pluck bones out of a fish. Alose season is here
> again now - the fishermen are pitching up in full force and the buckets
> are beginning to appear. Any suggestions, PLEASE??
>
>

Shad is a very bony fish and if there's a quick way to bone it (not
"debone") I have never heard of it. Sometimes great food requires
effort, and this is one of those cases. You can always buy fishsticks.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm