Stuffed Baked Buck Shad Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Buck shad4 Pound, cleaned and boned (1 Buck Shad)
 Salt To Taste
 Butter1 Tablespoon
 Chopped onion1 Cup (16 tbs)
 Thinly sliced celery1⁄2 Cup (8 tbs)
 Bread crumbs4 Cup (64 tbs)
 Freshly ground black pepper1⁄8 Teaspoon
 Thyme1⁄4 Teaspoon
 Rosemary1⁄4 Teaspoon
 Tarragon/1/2 teaspoon sage1⁄4 Teaspoon
 Lemon juice2 Tablespoon
 Bacon strips2

Nutrition Facts

Serving size: Complete recipe

Calories 4321 Calories from Fat 2470

% Daily Value*

Total Fat 274 g422%

Saturated Fat 68.2 g341.2%

Trans Fat 0 g

Cholesterol 1398.9 mg

Sodium 2858.3 mg119.1%

Total Carbohydrates 112 g37.5%

Dietary Fiber 8.8 g35%

Sugars 16.4 g

Protein 326 g652.4%

Vitamin A 56.2% Vitamin C 51%

Calcium 121.8% Iron 142.7%

*Based on a 2000 Calorie diet


1. Preheat oven to moderate (350° F.).
2. Sprinkle the shad inside and out with salt.
3. In a skillet, heat one-quarter cup of butter, add the onion and celery and cook until almost tender. Mix with the bread crumbs, herbs and lemon juice. Stuff the fish loosely with the mixture and close with skewers and string. Place on a foil-lined baking dish.
4. Brush the shad with additional melted butter and place a strip or two of bacon over the top. Bake until the fish flakes easily, about thirty-five to forty-five minutes. Baste with butter as necessary.