Scrod or schrod (/ ˈ s k r ɒ d /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market ...

2021年2月11日 · To the rest of the world, scrod might be an odd-but-funny term that pops up on a list of specials every now and then. But in New England, it symbolizes a long relationship — and reliance — on white fish, both in its economy and cuisine.

The term “scrod” primarily refers to a young cod or haddock, typically caught in the cold waters of the North Atlantic Ocean. Its origins can be traced back to New England, particularly Massachusetts, where it has been a staple of local seafood cuisine for centuries.

2023年3月25日 · What is Scrod or Schrod? Scrod is a term widely used in the culinary world to describe young whitefish species, primarily Atlantic cod (Gadus morhua) and had

2025年3月5日 · At its core, scrod is not the name of a specific fish species. Instead, it is a culinary term used predominantly in the Northeastern United States and parts of Canada to describe specific types of white fish, primarily young cod or haddock. This distinction leads us …

2023年11月5日 · Cod is a specific type of fish, while scrod is a culinary term for young, white-fleshed fish, often including young cod or haddock. Cod is a common name for fish belonging to the genus Gadus, known for its white, flaky flesh and mild flavor, popular in many cuisines.

The meaning of SCROD is a young fish (such as a cod or haddock); especially : one split and boned for cooking.

SCROD的意思、解释及翻译：1. a young sea fish, especially a cod, or the flesh of such a fish eaten as food: 2. a young sea…。了解更多。

What Does Scrod Taste Like? Scrod has a mild and delicate flavor that is often compared to other white fish, such as cod or haddock. It has a slightly sweet taste and a firm, yet tender texture. Scrod is not a fish that has a strong fishy flavor, making it …

According to The Boston Cooking-School Cookbook by Fannie Merritt Farmer (1921), the definition of scrod is: "A young cod, split down the back, and backbone removed, except a small portion near the tail, is called scrod. Scrod are always broiled, spread with butter, and sprinkled with salt and pepper.