April 18, 1947: “In my forty-five years of shad fishing, this was the slowest season to get under way I’ve ever seen,” said Harry E. Lyons, owner of the boat pictured, in The Times’s News of Food. It warned that shad was “an especially bony fish so that it is best to have the bones removed at the market. Some stores, such as the Gristede ones, bone most all the shad that they sell.” The article also included a recipe for baked stuffed shad that was “Times-tested,” as in “tried in The New York Times kitchens.“
