Alose a la bordelaise is the shad fish from the Garonne grilled over vine cuttings then served on a bed of sorrel that helps dissolve the bones, a centuries-old Bordeaux preparation.

The alose, or shad, runs up the Garonne and Dordogne in spring from the Atlantic to spawn. The Bordeaux preparation pairs it with sorrel because the acid helps soften the many small bones. The dish has been on Bordeaux menus since the medieval period but is increasingly rare as shad populations have declined.

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