Shad (Alosa) refers to a genus containing several species of salt water fishes related to herring. It is distinct from others in that family by having a deeper body and spawning in rivers. The several species frequent different areas on both sides of the Atlantic Ocean and in the Mediterranean Sea.The shad fry live for a year or two in fresh water.

The American Shad (A. sapidissima) is a valued food fish. It was especially important in earlier times. Many of the rivers where it was common now suffer from pollution. Traditionally it was caught along with salmon in set nets which were suspended from poles driven into the river bed reasonably close to shore in tidal water.

The Atlantic shad weighs between 3 and 8 pounds and has a delicate flavour when cooked. Though bony, it is worth the effort, and indeed many esteem it above the famous Atlantic salmon. It is good 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.

There are a few land-locked varieties, one from Killarney in Ireland and two from lakes in northern Italy.There is also a species native to the Black Sea and Caspian Sea.