Free Food from the Ocean - From the waters to the pan

Earlier this week I shared with all my silver threads among the gold friends aka The Silver Bloggers you just how suddenly one's luck can change when I told them about how Lady Luck visited Lily's Cottage, something quite rare ever since that C virus attacked the world!

Take a peek if you'd like to read a little more about that, but today I will be sharing with all my foodie friends how to prepare a couple of those lucky strikes when my son and his friend were fortunate to have their fishing rods in the warm waters of the Indian Ocean at the right time as a Shad run was taking place on a quiet beach down on the South Coast of Kwazulu Natal.

My son's friend was very happy with his first catch.

On our visit last week, all I caught was a nice spray from the ocean; thankfully it was a gorgeous warm winter's day.

Both my son and his friend caught more than their allowed quota but gave some to the 2 other local fishermen who were there trying to catch something for hungry mouths that needed feeding back at home!

Ask any fisherman who's ever experienced a Shad run just how exciting it is; I've witnessed it a couple of times in my life growing up with a family of fishermen and women.

With each throw, the line hardly hits the water when you feel the tug of a fish biting, and then it's time to strike of course! It really is exciting watching this as can be seen in the video at the beginning of this blog with my son taking a video and commentating as he had reached his quota while his friend continued fishing.

The Shad season is open from 1 December to 31 August and the reason they cannot be sold commercially here in Kwazulu Natal is because the adult Shad migrate to our province each year to breed and this is a way of protecting them.
Further facts can be found HERE.

Method for cooking Shad

My brother was visiting and is an expert at filleting fish; one smaller fish was cooked whole.

One dips the filleted fish in seasoned flour, then in seasoned beaten egg and straight into shallow hot oil; cook over a medium to high heat till golden brown on both sides and cooked inside; drain on paper towel to soak up any excess oil.

Shad has a delicate sweetish flavour, is very meaty with firm flesh, absolutely yum!

Fried filleted Shad shown above with one whole fish below.

Served with a baked potato & cheese sauce plus mixed veg & mayonnaise, this was absolutely the best meal I've had for a very long time!

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