of the Day
Clue of the Month
young cod or haddock, especially one split and boned for
Common clues: Young haddock; New England catch; Young
cod; Young Atlantic codfish; Fish dish; Seafood order; Catch of
the day, maybe; Menu fish; Wharf fare
once a year
Scrod (also schrod) is a young (2.5
lb/1.1 kg or less) cod or, less frequently, when spelled with an
'h', haddock, split and boned. It is a staple in many coastal New
England and Atlantic Canada seafood and fish markets.
popular acronym used in New England area for scrod is "Seaman's
Catch Received on Deck", which implies whatever type of
"whitefish" caught that day would be used universally
for cooking. A dubious folk etymology holds that the term comes
from the acronym "Small Cod Remaining On Dock", but it
more likely comes from the obsolete Dutch schrood, piece cut off,
or from scrawed, from Cornish dialect.
Scrawing was a
method for preparing a fish for cooking by splitting it open,
drying it in the sun and/or salting it overnight to remove
moisture, and then broiling it when dry. Cooking a young cod or
the split tail of a large cod, with the same preparation method
as scrawing, have been labeled as "scrod" in a cook
book published as early as 1851. A fisherman friend of Daniel
Webster is described as having greatly enjoyed scrawed cod for
breakfast during his life.
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