Scrod
Scrod
Scrod (/skrɒd/; from the Dutch schrode, meaning "a piece cut off") is a term used in the northeastern United States, particularly in the states of Maine, Massachusetts, and Rhode Island, to refer to a young cod or haddock, typically weighing less than 2.5 pounds.
Etymology
The term "scrod" is believed to have originated from the Dutch word schrode, which translates to "a piece cut off". It was first used in the English language in the early 19th century.
Usage
In culinary terms, scrod is a term used to describe a young cod or haddock, typically weighing less than 2.5 pounds. The fish is often prepared by broiling or baking and is a popular dish in many seafood restaurants in the northeastern United States.
Related Terms
- Cod: A type of fish that is often referred to as scrod when it is young and small.
- Haddock: Another type of fish that can be referred to as scrod when it is young and small.
- Broiling: A cooking method often used to prepare scrod.
- Baking: Another cooking method often used to prepare scrod.
External links
- Medical encyclopedia article on Scrod
- Wikipedia's article - Scrod
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