|Shad||3 1⁄2 Pound|
|Water||1 Cup (16 tbs) (Ice Cold)|
|Cooking oil||1 Cup (16 tbs)|
Split fish down back; remove backbone, viscera, and roe (reserve roe).
Pull out rib bones with pliers.
Wash; cover with salt solution made in proportion of 1 tablespoon salt to 1 cup ice-cold water.
Let stand 1/2 hour or more.
Preheat oven to 500Â°F.
Prepare stuffing; stuff fish.
Wrap with string to keep in stuffing.
Place on greased baking pan; sprinkle top of fish with oil.
Bake 10 minutes.
Lower heat to 400Â°F; cook 15 to 20 minutes.