Scrod

Scrod

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A dish of baked scrod
Alternative names
Type	Seafood
Course	Main course
Place of origin
Region or state
Associated national cuisine
Created by
Invented
Cooking time	minutes to minutes
Serving temperature	Hot
Main ingredients	Cod or Haddock
Ingredients generally used
Variations	Baked, broiled, fried
Food energy	kcal
Nutritional value	Protein: g, Fat: g, Carbohydrate: g
Glycemic index
Similar dishes
Other information
Website	[ Official website]

Scrod is a term used in New England to describe young cod or haddock, which are commonly prepared as a seafood dish. The term "scrod" is often associated with a specific method of preparation, typically involving baking or broiling.

Etymology

The origin of the word "scrod" is somewhat unclear, but it is believed to have originated from the Dutch word "schrood," which means "piece cut off." In the context of seafood, it refers to a young fish that is split and deboned.

Preparation

Scrod is typically prepared by baking or broiling. The fish is often coated with butter, breadcrumbs, and lemon juice before cooking. This preparation method enhances the mild flavor of the fish and provides a crispy texture.

Baking

To bake scrod, the fish is placed in a baking dish and seasoned with salt, pepper, and lemon juice. It is then topped with breadcrumbs and butter before being baked in an oven at 350°F (175°C) for about 20 minutes, or until the fish flakes easily with a fork.

Broiling

Broiling scrod involves placing the fish on a broiler pan and cooking it under high heat. The fish is typically brushed with butter and lemon juice, and broiled for about 10 minutes, or until the top is golden brown.

Nutritional Information

Scrod is a low-calorie, high-protein food that is rich in omega-3 fatty acids, which are beneficial for heart health. It is also a good source of vitamin B12, selenium, and phosphorus.

Culinary Uses

Scrod is a versatile ingredient in New England cuisine. It can be served as a main course, often accompanied by sides such as mashed potatoes, steamed vegetables, or rice. It is also used in fish and chips, a popular dish in many coastal regions.

Cultural Significance

In New England, scrod is a staple in many seafood restaurants and is often featured on menus as a signature dish. It is considered a traditional dish that reflects the region's rich maritime history.

See Also

• Cod
• Haddock
• New England cuisine
• Seafood

External Links

• [Link to a seafood recipe website]
• [Link to a nutritional database]