They range from the Gulf of St. Lawrence to Florida on the East Coast, but are caught in significant numbers only from New York southward. They were brought, some years ago, to Pacific waters, and some are now caught in California. Shad are caught in rivers and their estuaries with drift grill nets. Aboard the boats, they are neither eviscerated nor iced, since they are brought to shore shortly after removal from the water.
Shad are used almost entirely as the fresh product, with only small amounts being frozen. They contain many small bones, but can be filtered to eliminate most of them from the flesh. The roe (unfertilized eggs), which prior to spawning is held together by a thin membrane, is highly prized. It is sold fresh, or packaged in moisture vapor-proof material and frozen to be sold to the restaurant trade and in this state, may be stored at 0 degrees F for 6 to 8 months. Longer storage under this condition usually results in a rancid product due to oxidation of the fats contained therein.Anadromous fish of Shad
