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Keg | Apr 26, 2005 01:02 PM

I typically love to buy and cook fresh fish, but it seems that shad look 3 weeks old moments after they die so I never want to get them at a fish market. So, I'm wondering if anyone knows who's serving shad roe (in DC please) or if anyone is serving the whole fish (I know they're bony, but I'm still interested). Does the shad planking/smoking I read about in the Post make the bones less of an issue? Are they worth trying to cook at home or is this best left to the experts?

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