Boned Shad Fillet

This is a Fisherman’s Request item.*It takes a true artist—or perhaps a surgeon—to remove the complex skeleton of intricate bones from the shad fish. Our Citarella fishmongers are among the select few still trained in this traditional, artisan process. And the results—very fatty, very rich, unmistakably bold flavored fillets—are of epicurean legend. Sourced in late winter to spring from the Atlantic—from Georgia to New York—these wild caught fish have rich history in the Hudson Valley and beyond, best served broiled with a side of broccoli rabe.
*This item is based on what’s in the catch of the day. If unavailable, we can help. Please see your options at checkout.