Shad is a type of fish that is found along the North American coast of the North Atlantic, from Newfoundland to Florida, and as an introduced species on the North Pacific coast. The American shad is the largest member of the herring family and is not closely related to other North American shads. Here are some key facts about shad:

• Appearance: Shad have a relatively deep body and are anadromous, meaning they migrate upriver from the sea to spawn in freshwater, similar to salmon. They weigh between 1.5 and 3.5 kg (3 and 8 lb) when fully grown.

• Flavor: Shad has a delicate flavor when cooked and is considered flavorful enough to not require sauces, herbs, or spices. It can be boiled, filleted and fried in butter, or baked. Traditionally, a little vinegar is sprinkled over it on the plate.

• History: Shad has been described as "the fish that fed the (American) nations founders" and has a lot of history in the United States. It sustained the early settlers, and barrels of salted shad saved Washington’s troops from starvation during the Revolutionary War.

• Nutrition: Like most herring species, American shad are very high in omega-3 fatty acids, and in particular contain nearly twice as much per unit weight as wild salmon. They are also very low in toxins such as PCBs, dioxins, and mercury by EPA estimates.

• Habitat: Shad are schooling fish who travel coastal areas until mature. During the spring, summer, and fall, thousands of American shad can be seen at the surface. They tend to go deeper during the winter before the spawning season and are hard to find. They primarily feed on plankton, similar to other herrings.

In summary, shad is a type of fish that has a delicate flavor and is high in omega-3 fatty acids. It has a lot of history in the United States and is found along the North American coast of the North Atlantic.