Obsessed - some of the best smoked fish I've ever had is shad. The secret is to can them after you've smoked them. I used to catch and smoke them, and my mother would then can them in jars. She would put an 1/8 teaspoon of vinegar in the jar before she sealed it. The acid in the vinegar would dissolve all of the bones, and what you got out was a great tasting filet - without the slightest hint of a bone and no vinegar taste. But you need to know how to properly can meat. If you don't, it can get you...

Shad roe is also a delicacy if you can get past the appearance and texture. I've tried it and thought it tasted great. It's extremely rich tasting - but I couldn't deal with the look and texture.

...AND they are a blast to catch!