American River Shad!

This stuff is awesome! Slow cooked you can't even taste the bones at all!
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Gotta ask Thien for his moms recipe! Gonna harvest a few of these now!

Yeh, post recipe please.

Maybe you can't taste em, but don't they lodge in your throat?  Would be great to develop them as a food source, other than smoking/pickling. 

Good looking dish matt

They have been cooked down to nothing really. I ate the whole thing, didn't even need bread like when I eat trout and those bones bug yah. It's like a canned fish, sardines, mackerel, etc. And so tasty, wow!
And I thought my mom could cook!
Sorry mom....

Lol yea the shad has been slow cooked over night so the bone pretty much will melt in your mouth. Matt I will let my mom know how much you liked the fish when I get home tomorrow. Then I'll get the recipe and post it here.

Don't post it! Just give it to me then I will sell it! Haha
Just kidding..tell your mom I loved it!

 looks delicious ,    Ill take a plate.   

   Any reports on the Shad runs yet ?

First of all, I'm sorry that I totally forgot about the recipe posting here.... 

I finally have the time to sit down and look at my mom's videos to write a recipe. It's probably full of grammar mistakes since I wrote it just now.  But here it is, once again sorry for the BIG delay.

Cá Bẹ Kho – Shad

Clean the fish and cut it into steaks

Marinade: (approximately 2 fish)
Green onion, chopped into 2 inches length  (10 onion-ish)
Garlic, chopped thin  (4 clove-ish)
Thai Chili pepper, chopped thin  (to desire)
Sea salt  (3 small spoon-ish)
Ground black pepper (1 spoon-ish)
Fish sauce  (about ½ cup?)
Oil  (a little bit)

Mash the solid ingredients together then add the liquid and marinade the fish for 3+ hours

Pre-cooking:
In a pan, add water (1 cupish?). Heat up the water. Meanwhile, smash some garlic, salt, ground black pepper and green onion together. When the water boils, add the smashed product and stir. Drain the liquid from the marinated fish into the pan as well. Wait until it starts to boil then add a little bit of black pepper (if like). Add some ground chili pepper. Begin placing the fish into the pan. Do not flip the fish too much, but when you do make sure not to break up the meat. Cover the pan with a lid. When liquid is boiling, use a ladle to pour the liquid on top of the fish repeatedly. Do not flip the fish at this time. You can shake the pan so that the fish will not stick to it. Keep pouring the liquid on top until cooked then add a can of coconut soda (the liquid). Taste it! When Vietnamese people cook, we eyeball our ingredients and use our tongue for taste test. If it needs more of something add it. Too salty means add more water. Cook until the fish is soaked with flavor from the liquid.

Slow cooking:
When finished cooking with the pan, we have to transfer the fish to a slow cooker. First, transfer the fish over to the slow cooker being careful not to break it apart. Then pour in the liquid from the pan. Cook the fish on high for about 1 hour and then 2 hours on low. Keep warm after finished cooking.

Notes:
I’m sorry that this recipe is not very detailed. When we cook, we eyeball most of our ingredient and do not follow a standard recipe. This is only one of the methods out there. Be sure to taste the cooking and add whatever is needed. After the fish is slow cooked, the bone should be very soft and edible.

What is a slow cooker? Like a crock pot or more like a steamer?
My wife and I discovered how good Vietnamese food is when we spent 2 weeks there. I would go back in a heartbeat just for the food. Thanks for the recipe.

 Snap...  Great, thanks for the receipe !  Next time I'll cook a few.

    Yuba River,  my daughters first fish.   We caught and released about 30 fish that day.

Yes sorry, a crockpot.... I've always called it a slow cooker lol

Btw the cocnut soda looks like this
 http://www.veryasia.com/185116.html

Can't tell you guys enough, this is a great recipe!