Shad fishing the Delaware


ruttinbuc

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One of my favorite things to do in the spring is fish for the American Shad. Known on the east coast as the "poor man's salmon" these fish return to fresh water to spawn. They are a handful in the swift current on their way upriver. They do not feed, but instinctively hit darts and small flutter spoons as a territorial response.

What troubles me is that the numbers and size are way down since the recovery of the Striped Bass in Eastern waters.

Here is one in the net....

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This fish is almost 6 lbs....

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I hear that they are real scrappers.

Are the rumors I hear true that they are going to close the shad fishing on the Delaware??:confused:

Yes sir, they are scrappers, indeed. Many times after a good day of catching these fish you won't feel your arms!:D They are members of the herring family. Their deep forked tail and broad body are built for speed and power. The bucks are like steelhead trout making fast furious runs and dancing on the water. The roe are known for hugging the bottom and putting up a headshaking fight.

I didn't hear of closing the fishery on the Delaware. The stocks are way down in the East Coast rivers. Research as to what is happening is needed badly. Most everyone thinks the Striped Bass explosion has a lot to do with the Shad's decline as well as other species.

Originally Posted by jerdanmagic viewpost.gif

I had no idea that Shad could get that big. Very cool.

The world record for this fish is one weighing 11lb 4oz. Weights have been dropping considerably. Where once you needed an 8lb fish to place in a local tournament a 6lb fish is winning.

Here is a link that will help everyone understand and get to know the American Shad:

www.woofish.com

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They are good eating if they are prepared the right way. You know preparation is the key to most fish recipes. Shad are very bony.

At the shad festivals of old they would dig a long pit and fill it with charcoal. When the coals were ready they would then take the shad fillets and nail them to an oak board. They would add a couple slices of bacon above the fillets and let the drippings flavor the fish. When it was fully cooked you remove the bacon and the fish and then "eat the board!":p

The shad roe are considered a delicacy by many, but they too need to be prepared just right.:)

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They are good eating if they are prepared the right way. You know preparation is the key to most fish recipes. Shad are very bony.

At the shad festivals of old they would dig a long pit and fill it with charcoal. When the coals were ready they would then take the shad fillets and nail them to an oak board. They would add a couple slices of bacon above the fillets and let the drippings flavor the fish. When it was fully cooked you remove the bacon and the fish and then "eat the board!":p

The shad roe are considered a delicacy by many, but they too need to be prepared just right.:)

....Oooooh-...Bacon!...Now, THAT sounds like a scrumptious fish bake!

-Wow....

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