Scrod

Scrod is a culinary term primarily used in New England and the surrounding areas to describe a young, unnamed white fish, typically cod or haddock, that is filleted or prepared as a small, easily cooked portion. It's often sold fresh and is known for its mild, delicate flavor and flaky texture, making it a popular choice for baking, broiling, or pan-frying. The precise species used can vary depending on location and availability, with the key characteristic being the fish's youth and tender flesh.

Scrod meaning with examples

• The menu at the seaside restaurant prominently featured 'baked scrod' alongside other traditional dishes. Its light flavor meant it paired well with lemon and herbs.
• The fishmonger recommended scrod for dinner tonight, explaining it was fresh and easy to cook. I found it incredibly tender, a perfect light meal.
• My grandmother always made scrod on Fridays. It's a New England tradition, and a flavor I always associate with those times.
• I decided to try a scrod recipe I found online. After making the fish it was perfectly cooked, flaky and delicious, a simple meal.
• The grocery store offered a selection of fresh scrod fillets. They were small, perfect for a single serving and cooking in a quick time.