Enjoyed a trip to the Essex Shad Festival at the Connecticut River Museum, sponsored by the local Rotary Club.
Watched a demonstration of boning these very bony fish - something I would not want to attempt, despite being comfortable boning or filleting a variety of others.
The fish itself was delicious - a wonderful white freshwater fish, with a little salt pork that was used to nail it to the boards (see below) and a Shad Derby Pale Ale to wash it down.
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