Potted Shad Escabeche Recipe

Name: Potted Shad Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coarse salt; 1 tablespoon freshly ground pepper; 1/2 teaspoon ground allspice; 1 teaspoon juniper berries, crushed; 1 tablespoon coriander seeds, cracked; 1 tablespoon pink peppercorns, cracked; 1 teaspoon dried green peppercorns, cracked; 1/2 teaspoon ground clove; 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise; 1/2 cup fresh rosemary leaves; 2 cups apple-cider vinegar; 2 cups water

Servings: persons

1 tablespoon coarse salt
1 tablespoon freshly ground pepper
1/2 teaspoon ground allspice
1 teaspoon juniper berries, crushed
1 tablespoon coriander seeds, cracked
1 tablespoon pink peppercorns, cracked
1 teaspoon dried green peppercorns, cracked
1/2 teaspoon ground clove
2 shad fillets, 2 pounds each, skinned and cut in half, crosswise
1/2 cup fresh rosemary leaves
2 cups apple-cider vinegar
2 cups water

1
Preheat the oven to 200 degrees.
2
Combine the dry spices.
3
Sprinkle a small amount of the spice mixture in a small ovenproof crock that will allow you to pack the fish tightly.
4
Top with a layer of shad, cover with a thin layer of rosemary leaves, and sprinkle with spice mixture.
5
Continue layering the fish and seasonings until you have used all the fish.
6
Pour in the vinegar and water.
7
Cover with foil and top with pie weights.
8
Bake for 6 hours.
9
Cool.
10
Remove from vinegar and serve or wrap in plastic.
11
Keeps in the refrigerator for 3 days.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon coarse salt, 1 tablespoon freshly ground pepper, 1/2 teaspoon ground allspice, 1 teaspoon juniper berries, crushed, and more.

Yes, Potted Shad Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potted Shad Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions