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Scrod or schrod (/ˈskrɒd/) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead.
History, In literature and history & Etymology
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cod fish haddock split small boston whitefish broiled used salted sometimes filleted new england atlantic 2014 restaurants simply prepared butter
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Scrod | Alternative names | Schrod | 1.00 | infobox |
| Scrod | Ingredients generally used | Other whitefish | 1.00 | infobox |
| Scrod | Main ingredients | Cod or haddock | 1.00 | infobox |
| Scrod | Region or state | New England and Atlantic Canada | 1.00 | infobox |
| Scrod | Type | Fish | 1.00 | infobox |
| Scrod | is a | smallest weight category of the major whitefish | 0.90 | text |
| Scrod | related to Cuisine | Fannie Merritt Farmer | 0.60 | section |
| Scrod | related to Cuisine | The Boston Cooking-School Cook | 0.60 | section |
| Scrod | related to Cuisine | Book | 0.60 | section |
| Scrod | related to Cuisine | Historically | 0.60 | section |
| Scrod | related to Cuisine | An | 0.60 | section |
| Scrod | related to Etymology | The | 0.60 | section |
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