American shad | |
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Watercolor of an American shad by Sherman F. Denton, 1904: The swelling between the anal fin and ventral fin identifies this as a gravid female. | |
Scientific classification ![]() | |
Domain: | Eukaryota |
Kingdom: | Animalia |
Phylum: | Chordata |
Class: | Actinopterygii |
Order: | Clupeiformes |
Family: | Alosidae |
Genus: | Alosa |
Species: | A. sapidissima
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Binomial name | |
Alosa sapidissima (A. Wilson, 1811)
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Synonyms | |
Clupea sapidissima |
The American shad (Alosa sapidissima) is a species of anadromous clupeid fish naturally distributed on the North American coast of the North Atlantic, from Newfoundland to Florida,[2] and as an introduced species on the North Pacific coast. The American shad is not closely related to the other North American shads. Rather, it seems to form a lineage that diverged from a common ancestor of the European taxa before these diversified.[3]
The American shad has been described as "the fish that fed the (American) nation's founders".[4][5] Adult shad weigh between 1.5 and 3.5 kg (3 and 8 lb), and they have a delicate flavor when cooked.[6] It is considered flavorful enough not to require sauces, herbs, or spices. It can be boiled, filleted and fried in butter, or baked. Traditionally, a little vinegar is sprinkled over it on the plate. In the Eastern United States, roe shads (females) are prized because the eggs are considered a delicacy.[7]
The name "shad" derives from the Old English sceadd, meaning "herring"; it is a cognate to Irish, Welsh, and Scottish Gaelic words for herring.[8]
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