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scrod
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Scrod is a type of fish, usually cod or haddock, that is filleted or split and cooked. It is a common dish in New England and Atlantic Canada, and has a history of being salted, dried, and broiled.
Scrod is not a specific fish species, but a general term for white fish, usually cod, hake, or haddock. Learn about the origin, meaning, and preparation of scrod in New England cuisine and culture.
Scrod is a term for young cod or haddock, often used in New England cuisine. Learn about its history, different interpretations, and how to cook it in various ways.
Scrod is a noun that means a young fish, especially a cod or haddock, split and boned for cooking. Learn the etymology, usage, and examples of scrod from the Merriam-Webster dictionary.
Learn what scrod or schrod is, how to cook it, and why it is a sustainable choice. Scrod is a term for young whitefish, such as cod and haddock, that are popular for various dishes.
Learn how the term "scrod" was invented to sell fresh fish to fancy hotels in Boston, and why a carved codfish hangs in the Massachusetts House of Representatives. Scrod is either haddock or cod, and you can tell them apart by their skin marks.
Scrod is a term for a small cod or haddock that is broiled and served with butter and pepper. Learn about the possible origins of scrod from Dutch, English, Irish, and Cornish words, and how it was used in cooking and slang.
Scrod is a US term for a young sea fish, especially a cod, or the flesh of such a fish eaten as food. Learn how to pronounce scrod and see some examples of its usage in sentences.
Scrod is a term for young, boneless whitefish, often cod, that is split and deboned. It originated from the Parker House Hotel in Boston and has various possible etymologies.
Scrod is a young fish, usually a cod or haddock, that is split and boned for cooking. Learn more about scrod, its origin, and other seafood topics from Britannica.