above 1939 ad
The great Shad runs of the spring gave people a chance to
accumulate protein in a large quantity after a winter of near starvation. As food became more plentiful the Shad was still
a major inexpensive fish in the spring.
Either your relatives went to a fresh water stream and netted the fish
when they came into spawn or you had a friend who did and who would gave you a
few dozen. Worst case you simply
purchased the fish from the fish dealer.
above 1915 ad for corned shad
The Shad is about a three to five pound fish. It has a little over 700 bones per fish. The name Shad comes from the old English word
“sceadd” which means herring. The shad spends it’s time in the ocean but comes
in to freshwater streams to spawn.
Locally in Maryland it had an impact and gave it’s name to such places
as Shad Landing and Shad Point.
above 1940 ad
The Shad were caught in such large numbers over a short
spawning period that what to do with the excess became a problem. The age old method of salting the fish was
the answer. In the Mid-Atlantic area
from North Carolina to New Jersey a salted shad was called a Corned shad.
above 1910 ad - Corned Shad 10 cents pound
To corn a shad; the shad would be scaled, split, salted and then dried in the sun. The dried fish would be in every ones yard
stuck on sticks away from rodents etc but the flies were just ignored. After a couple days of drying the shad was washed
off and salted again, heavily. The
corned shad was placed in a box or barrel and it would keep from three to eight
above 1932 ad
When it came time to cook the shad it was handled like any
other salted fish, Usually boiled to get the salt off and then fried.