Smoked Shad
Smoked shad is a traditional preparation of shad, a bony, oily fish from the herring family, that is cured and smoked over wood chips. It is a delicacy particularly associated with the Chesapeake Bay region of the United States, especially during the spring shad run. The dish is often served flaked on toast, in salads, or as part of a charcuterie board.
🍽️ Nutrition at a glance
Smoked shad is a high-protein, high-fat dish, providing a rich source of omega-3 fatty acids. A typical serving offers a substantial amount of protein with a moderate calorie count, primarily from healthy fats.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 22 g |
| Carbs | 0 g |
| Fat | 18 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 750 mg |
| Omega-3 (EPA+DHA) | 1500 mg |
| Vitamin B12 | 18 mcg |
| Niacin (B3) | 5 mg |
| Selenium | 35 mcg |
| Phosphorus | 250 mg |
| Potassium | 300 mg |
| Vitamin D | 10 mcg |
| Vitamin E | 2 mg |
Per 1 fillet (about 100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoked shad is a seasonal herald of spring in the Mid-Atlantic, tied to the annual migration of the fish. Nutritionally, its high oil content makes it exceptionally rich in heart-healthy omega-3s compared to many other smoked fish.
