scrod

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scrod

also schrod (skrŏd)

n. pl. scrod also schrod

A small cod or similar fish, such as haddock or hake, especially one split and boned for cooking.

[Possibly back-formation (influenced by cod codfish) from English dialectal (Cornwall) scrawed fish, from scraw, scroal, to prepare (young fish) by splitting, salting, partial drying, and broiling.]

American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

scrod

(skrɒd)

(Animals) US a young cod or haddock, esp one split and prepared for cooking

[C19: perhaps from obsolete Dutch schrood, from Middle Dutch schrode shred (n); the name perhaps refers to the method of preparing the fish for cooking]

Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

scrod

schrod

(skrɒd)

n.

a young Atlantic codfish or haddock, esp. one split for cooking.

[1835–45, Amer.; orig. uncertain]

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Noun	1.	scrod - flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled schrod fish - the flesh of fish used as food; "in Japan most fish is eaten raw"; "after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat"; "they have a chef who specializes in fish"
	2.	scrod - young Atlantic cod or haddock especially one split and boned for cooking schrod codfish, cod - major food fish of Arctic and cold-temperate waters

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There's linguine, fried shrimp, fried flounder, fried diver sea scallops, New England Channel scrod, veal chop Oscar, white clam chowder brick oven pizza, and even "angry" lobster (which deserves a footnote here).