• Freshly-caught Hickory Shad
  • Salt
  • Brown Sugar
  • Black Pepper
  • Lemon


Remove the gills, head and descale the Shad, before splitting open through the backbone. 

Salt the flesh and then add brown sugar to counteract the heavy salt.   Mike also adds a pinch of black pepper. 

Place skin down in a Traeger set at 180°F for around 90 minutes.  Mike uses Premium Hardwood Pellets for this recipe.

Remove from the Traeger – add a squeeze of lemon and enjoy piping hot – beware of the bones!