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schrod

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Definitions of schrod in various dictionaries:

noun - flesh of young Atlantic cod weighing up to 2 pounds

noun - young Atlantic cod or haddock especially one split and boned for cooking

noun - a young cod

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Schrod description
Scrod or schrod () 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 white fish. From smallest to largest, the categories are: scrod, market, large, and whale. In the U.S., scrod haddock or cusk weighs 1.5-3 lbs.; scrod cod 1.5-2.5 lbs.; and scrod pollock 1.5-4 lbs. The exact weight categories are somewhat different in Canada.Scrod is common in many coastal New England and Atlantic Canadian fish markets and restaurants, although using the name 'scrod' without the species is in principle mislabeling.Historically, scrod was simply a small cod or haddock, "too small to swallow a bait" or "too small to be filleted", which was usually prepared by being split and lightly salted ("corned"), and sometimes quickly air-dried. They were generally broiled and served with butter. Starting in the mid-20th century, it ca

Schrod description

Scrod or schrod () 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 white fish. From smallest to largest, the categories are: scrod, market, large, and whale. In the U.S., scrod haddock or cusk weighs 1.5-3 lbs.; scrod cod 1.5-2.5 lbs.; and scrod pollock 1.5-4 lbs. The exact weight categories are somewhat different in Canada.Scrod is common in many coastal New England and Atlantic Canadian fish markets and restaurants, although using the name 'scrod' without the species is in principle mislabeling.Historically, scrod was simply a small cod or haddock, "too small to swallow a bait" or "too small to be filleted", which was usually prepared by being split and lightly salted ("corned"), and sometimes quickly air-dried. They were generally broiled and served with butter. Starting in the mid-20th century, it ca

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