Potted Ginger Shad

Name: Potted Ginger Shad
Ingredients: 1 tablespoon coarse salt; 1 tablespoon freshly ground pepper; 1 teaspoon ground allspice; 1/2 teaspoon ground clove; 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise; 1 cup grated ginger; 2 cups apple cider vinegar; 2 cups water

8 ingredients

11 steps

Ingredients

1 tablespoon coarse salt
1 tablespoon freshly ground pepper
1 teaspoon ground allspice
1/2 teaspoon ground clove
2 shad fillets, 2 pounds each, skinned and cut in half, crosswise
1 cup grated ginger
2 cups apple cider vinegar
2 cups water

Directions

1

Preheat the oven to 200 degrees.
2

Combine salt, pepper, allspice and clove.
3

Sprinkle a small amount of the spice mixture into a small, ovenproof crock that will allow you to pack the fish tightly.
4

Top with a layer of shad, cover with a thin layer of ginger and sprinkle with spice mixture.
5

Continue layering the fish and seasonings until you have used all the fish.
6

Pour in the vinegar and water.
7

Cover with foil and top with pie weights.
8

Bake for 6 hours.
9

Cool.
10

Remove from vinegar and serve or wrap in plastic.
11

Keeps in the refrigerator for 3 days.