Cod or Scrod - What's the Difference?

All Cod are Scrod, but Not All Scrod Are Cod.  How Odd.

While preparing Eric Jorgensen's hearty fish chowder with cod, I found myself pondering the term 'scrod '. My father's belief that scrod referred to young cod prompted me to delve into its meaning. To my surprise, I discovered that 'scrod' is a term that varies in interpretation across different regions.

Scrod, a term frequently encountered on menus in seafood restaurants, is often a subject of curiosity and confusion for many diners. What exactly is scrod? Where does it come from, and what distinguishes it from other types of fish? The answers to these questions reveal a fascinating story about culinary tradition and regional cuisine.

S-C-R-O-D

The term "scrod" refers to a young cod or haddock often caught in the cold waters of the North Atlantic. Fishermen in New England, especially Massachusetts, have used this term for centuries, and it remains a staple of local seafood dishes today.

The word "scrod" has murky origins. Some believe it comes from the Old Norse word "skroth," meaning "small piece." Others think it simply refers to how fish are split or cleaned before cooking. Either way, it’s a term deeply tied to New England seafood traditions.

Scrod’s tender, mild flesh makes it a favorite for seafood lovers. It’s versatile, too. You can bake, broil, grill, or fry it. When cooked right, it delivers a delicate flavor that pairs well with a variety of sides and seasonings.

In New England, scrod often appears on menus with simple accompaniments like mashed potatoes, steamed vegetables, or lemon wedges. Some cooks add it to seafood chowder or top it with seasoned breadcrumbs before baking.

Outside New England, the term "scrod" confuses. People unfamiliar with it may think it refers to any small, white-fleshed fish. While that’s not entirely wrong, in New England, scrod has a specific, beloved meaning.

Age Matters

Scrod adds to the confusion because it’s not a distinct fish species. Instead, it refers to a specific size of cod or haddock. As these fish grow, they lose the "scrod" label and take on their full names—cod or haddock—depending on the species. So, scrod isn’t a type of fish; it’s a size-based designation.

Despite its humble beginnings, scrod remains a treasured part of New England’s culinary tradition. Locals have celebrated it for generations, seeing it as a symbol of their maritime roots. From rustic seaside taverns to upscale seafood spots, scrod delivers a classic taste of coastal life.

The appeal lies in its simplicity. Scrod connects diners to the region’s fishing heritage with every bite. Whether it’s baked with breadcrumbs or served alongside creamy chowder, it reflects the flavors of New England’s coastal waters.

So, when you spot scrod on a menu, don’t hesitate. Order confidently. You’ll enjoy a delicious, traditional dish with deep roots in New England’s rich culinary history.

Other Fishy Definitions for Scrod

The acronym "SCROD" has unique meanings in certain fishing communities. Some New England fishermen, for example, interpret it as "Smallest Catch Remaining On Deck." This phrase refers to the smallest fish left on the deck after sorting through the larger, more valuable catches. It highlights that the prime fish have already been processed, leaving the less desirable ones behind.

This interpretation isn't as common as the culinary use of "scrod," but it shows how language evolves within specific trades. Fishermen often create their own terms, influenced by regional traditions and everyday practices.

Another take on "SCROD" is Special Catch Received On Day. In this case, "special catch" refers to a standout haul brought in on a specific day. It could mean a rare fish, an unusually large specimen, or a catch that meets high quality standards.

Fishermen and seafood vendors use labels like this to emphasize freshness and quality. By noting the day’s special catch, they can highlight premium products to buyers. This practice appeals to customers seeking top-tier seafood, especially in markets and restaurants focused on offering fresh, exclusive options.

Both interpretations reflect the maritime culture’s creativity and commitment to preserving their traditions.

And Then There Is SCHROD

The term "schrod" is closely related to "scrod" but typically refers to a specific preparation or dish rather than a type of fish. While "scrod" generally denotes a young cod or haddock, "schrod" typically refers to a method of cooking rather than a specific species of fish.

In culinary terms, "schrod" often refers to a dish made from small, young cod or haddock fillets that are typically baked or broiled with various seasonings and toppings. The fillets are usually mild in flavor and tender in texture, making them well-suited to various cooking methods and flavor combinations.

The exact origins of the term "schrod" are somewhat unclear, but it is commonly associated with the cuisine of New England, particularly Massachusetts. In this region, "schrod" is a popular menu item in seafood restaurants and is often served with classic accompaniments such as mashed potatoes, steamed vegetables, or a wedge of lemon.

One notable aspect of "schrod" is its versatility, as it can be prepared in various ways to suit different tastes and preferences. Some recipes call for the fish to be coated in breadcrumbs or a flavorful sauce before baking. In contrast, others emphasize simple seasoning and fresh ingredients to highlight the fish's natural flavor.