Shad

Considered the official state fish of Connecticut since 2003, shad is a species of schooling ocean fish which has been an indispensable source of food and income for the local population for centuries. In Latin, the fish is known as Alosa sapidissima, meaning most delicious herring.

Each spring between late March and early April, these fish embark on a long journey from the Atlantic Ocean up the Connecticut River (their original birthplace) to spawn. The American shad is notorious for its numerous pesky bones (about 1000 or 1300 in a typical shad), a trait which has paved the way for a unique method of bone removal regarded as a local form of art.

Apart from this tiny drawback, the fish is packed with flavor, has a high oil content, and is an excellent source of healthy omega-3 fats. The flesh of this fish is not the only part that is prized - its plump and shiny roe is also considered a delicacy.

Shad can be prepared in numerous ways, but the most traditional one involves roasting seasoned shad fillets atop buttered oak planks.