Potted Ginger Shad
- Total Time
- 6 hours 15 minutes
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Ingredients
- 1tablespoon coarse salt
- 1tablespoon freshly ground pepper
- 1teaspoon ground allspice
- ½teaspoon ground clove
- 2shad fillets, 2 pounds each, skinned and cut in half, crosswise
- 1cup grated ginger
- 2cups apple cider vinegar
- 2cups water
Nutritional analysis per serving (4 servings)
232 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 828 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 200 degrees. Combine salt, pepper, allspice and clove. Sprinkle a small amount of the spice mixture into a small, ovenproof crock that will allow you to pack the fish tightly. Top with a layer of shad, cover with a thin layer of ginger and sprinkle with spice mixture. Continue layering the fish and seasonings until you have used all the fish. Pour in the vinegar and water. Cover with foil and top with pie weights. Bake for 6 hours. Cool. Remove from vinegar and serve or wrap in plastic. Keeps in the refrigerator for 3 days.
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