SO SHAD -- USING SMOKED SHAD AND OTHER FISH

Smoked shad minimize the bone problem and maximize taste. Smoking, incidentally, vastly improves the soggy taste and texture of "truck trout" not long from the hatchery. It's not a bad system for salmon or steelhead in less than prime condition too. If you don't have smoked shad you can always use smoked or kippered salmon.

SMOKED SHAD BALL

1 cup smoked shad or other smoked fish

8-ounce cream cheese

2 teaspoons grated onion

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

4 tablespoons chopped parsley and/or walnuts

Skin, bone and flake shad. Soften cream cheese and add shad, onion, lemon juice and Worcestershire sauce. Blend well. Shape into ball or log; then roll in parsley and/or walnuts. Chill 3 to 4 hours. Serve with crackers.

BAGELS AND SHAD OR SALMON

4 bagels

4 teaspoons butter

3-ounce package of cream cheese

3/4 cup smoked shad or salmon, flaked

Split and butter bagels. Broil until brown. Spread with cream cheese. Top with smoked shad or salmon. Cut into serving pieces.

SHAD PIZZA

Home-made or frozen ready-made pizza dough

1 cup smoked shad

1 medium-size onion, chopped

shortening

2 tablespoons olive oil

1 cup fresh mushrooms, sliced

1/2 teaspoon pepper

8-ounce can tomato sauce

1 tablespoon basil leaves

3 tablespoons grated Parmesan cheese

2 cups cheese, shredded (Monterey Jack, Cheddar, Mozzarella -- combined or one kind.

Heat oven to 400 degrees. Skin, bone and flake shad. Cook onions in a saucepan with enough water to cover for 10 minutes. Drain and cool. Lightly grease a 12- to 14-inch diameter pizza pan or a 10 by 15-inch cookie sheet with shortening. Roll or press home-made or thawed frozen dough in the pan with a raised border 1/2-inch high that helps hold topping. Brush the dough with olive oil, cover with shad and press down lightly. Layer on onions and mushrooms, sprinkle with pepper and pour on tomato sauce. Top with basil and cheeses. Bake 30 to 40 minutes or until crust bottom is brown. Cut into serving pieces. VARIATION: use smoked or salted salmon and/or 6 to 8 anchovy fillets in place of shad.

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