Yesterday I attended 51st Annual Shad Bake put on by the Essex Rotary Club of Essex, CT. While shad bakes used to be as frequent in Connecticut as fish boils are in Door County, they are held less and less frequently in recent years. This seems to be the trend even though the Connecticut River ecosystem is bouncing back thanks to recent international recognition for its tidal wetlands.

Essex is home to the Connecticut River Museum and the Mary E, a wooden ship made in Bath, Maine, in 1906. The Mary E sails twice daily and adds a sunset cruise beginning in late June.

The Essex Rotarians are justly proud of their town, and a gregarious and hard-working lot. They have the shad bake running like a well-oiled machine, down to the youngsters clearing plates.


Musicians played what sounded like ragtime favorites.

This group is shucking clams and oysters for those who are interested. I was.

Here are the shad fillets prepared for baking. Each fillet is seasoned, topped with 2 half strips of bacon, and nailed with 4 new roofing nails. (The Rotary website specifies that the nails used are, in fact, new.) The bacon strips also serve to anchor the fish.

Here are the fillets stacked and ready for baking.



Shad is an oily fish. The trays below the boards catch the fat that drips from the fillets as they bake.

The fire generated more heat than you might think, seeing the embers burned down as they were. I was told it took only an hour to ready get the fire to the right level for the shad bake.

Once they are done, the boards are taken to the "de-nailing station." Apparently the de-nailer was designed by a couple of local dentists, who do the honors. The shop-vac sucks up the nails after they are loosened by the de-nailer. An assistant with a spatula holds the fillets down during the process. It goes surprisingly quickly. This was definitely the big draw for the crowd. A horn and cheering announced each round of denailing.





I liked the taste of the shad fillets, which reminded me of bluefish or herring. It was oily, but not fishy, prepared in this manner. If you want seconds, you will need to be there an hour after the opening of the dinner line. Lots of folks were going back for seconds, and it looked as though there was a strong hot dog contingent in attendance.



Essex was recently voted #1 by the author of
Best Small Towns in America. I think the Rotarians must have something to do with that. It looks as though The Lions Club is doing its part as well. Their annual Lobster Bake is scheduled for August 1, 2009, in Essex town park.
Last edited by
Josephine on June 8th, 2009, 8:11 pm, edited 1 time in total.
Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.