scrod
Noun: 1. A young Atlantic cod or haddock, especially one that has been split and had its bones removed for cooking. This term specifically refers to the fish when it is prepared as a food item. 2. The flesh of a young Atlantic cod (typically weighing up to 2 pounds); also, the flesh of young haddock or pollock. This meat is often cooked by broiling.
The word "scrod" is primarily used in a culinary context, especially in the northeastern United States, to refer to a specific type of prepared white fish. - It is typically an uncountable noun when referring to the flesh/food. - It can be a countable noun when referring to the individual prepared young fish.
- As a food item (uncountable):
- The restaurant's special tonight is broiled scrod with lemon butter.
- I prefer the mild flavor of scrod to other white fish.
- Referring to the fish (countable):
- The fisherman brought in several small scrod. (This usage is less common.)
- "Scrod" is often considered a menu term. Its precise meaning can vary by region and restaurant but generally guarantees a mild-flavored, lean white fish suitable for simple preparations like broiling, baking, or frying.
- In some contexts, "scrod" can imply a specific method of preparation (split and boned) rather than just the species.
- Schrod: An alternative, less common spelling of "scrod."
- Cod: The adult fish from which scrod is often taken.
- Haddock: Another species of fish sometimes sold as scrod.
- Pollock: A third species that may be marketed as scrod.
- Whitefish: A general category that includes scrod.
- Young cod
- Young haddock
- Whitefish (general term)
- Fillet of cod/haddock (though "scrod" often implies a specific size and preparation)
The term "scrod" is notable because it is defined more by its culinary use (size, preparation, and market name) than by strict biological taxonomy. It always refers to a young fish and is ready-to-cook.
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young Atlantic cod or haddock especially one split and boned for cooking
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flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
