Potted Ginger Shad

• 1 tablespoon coarse salt
• 1 tablespoon freshly ground pepper
• 1 teaspoon ground allspice
• 1/2 teaspoon ground clove
• 2 shad fillets, 2 pounds each, skinned and cut in half, crosswise
• 1 cup grated ginger
• 2 cups apple cider vinegar
• 2 cups water

1. Preheat the oven to 200 degrees.
2. Combine salt, pepper, allspice and clove.
3. Sprinkle a small amount of the spice mixture into 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 ginger 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.

coarse salt, freshly ground pepper, ground allspice, ground clove, ginger, apple cider vinegar, water

Taken from cooking.nytimes.com/recipes/7109 (may not work)