Baked scrod with vegetables and creamy sauce.
Scrod is a generic term used to refer to fresh white fish that has been split and deboned before sale. The term “scrod” is often used in the New England area, where people generally understand it to mean “fish of the day.” Instead of referring to a specific fish, the scrod can be any species, prepared in a variety of ways. This term appears to have originated in the 19th century and is native to New England.
Scrod usually refers to cod or other white fish.
Some people specifically state that scrod is cod or haddock, two white fish that are popular food fish in New England. Since “scrod” refers to fresh fish and cod and haddock are traditionally salted or preserved, the use of “scrod” for fresh fish and “cod” for salted or preserved fish can be seen in some communities. fisheries. However, others say the term can be used more generally for any type of white fish, especially as cod is in decline due to overfishing and canned fish is becoming rarer.
Haddock can be scrod.
To be considered a scrod, the fish must be split and boned so that it is ready to be cooked and eaten, and it must be fresh. White fish is famous for having a relatively mild flavor, with a firm and satisfying meat, and can be prepared in a variety of ways. Whitefish were also abundant on the shores of New England, making it a common and well-known food. Scrod can be steamed, grilled, roasted or fried and can be included in soups, seafood stews and other dishes.
For restaurants, the generic use of “scrod” can encompass many catches of the day, allowing the restaurant to advertise the scrod without knowing which fish will be delivered. Once the establishment knows what species is being served, it can pass the information on to the servers. Menus can also be printed with “scrod” in place of a specific type of fish, to allow the chef to substitute as needed. Some restaurants even integrate the term into their names as a splash of local color that diners may like.
Fish markets often identify the species for sale, so fishmongers don’t use the term “scrod” very often. In fact, genetic testing of fish for sale by curious college students in 2008 revealed that many fish are mislabeled, either on purpose or by accident, so “scrod” may be the most accurate description for some of the offerings. at the fish counter.