Potted Ginger Shad

1. 1

   Preheat the oven to 200 degrees.

2. 2

   Combine salt, pepper, allspice and clove.

3. 3

   Sprinkle a small amount of the spice mixture into a small, ovenproof crock that will allow you to pack the fish tightly.

4. 4

   Top with a layer of shad, cover with a thin layer of ginger and sprinkle with spice mixture.

5. 5

   Continue layering the fish and seasonings until you have used all the fish.

6. 6

   Pour in the vinegar and water.

7. 7

   Cover with foil and top with pie weights.

8. 8

   Bake for 6 hours.

9. 9

   Cool.

10. 10

    Remove from vinegar and serve or wrap in plastic.

11. 11

    Keeps in the refrigerator for 3 days.

No additional tips available.