Scrod
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.
A 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,[1][2] or from scrawed, from Cornish dialect.[3]
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.[4] A fisherman friend of Daniel Webster is described as having greatly enjoyed scrawed cod for breakfast during his life.[5]
[edit] References
- ^ "Take Our Word For It, Issue 128, page 2". http://www.takeourword.com/TOW128/page2.html. Retrieved 2006-06-11.
- ^ Douglas Harper (2001). "scrod". Online Etymology Dictionary. http://www.etymonline.com/index.php?term=scrod.
- ^ Merriam-Webster's definition
- ^ Origin of Scrod at CelebrateBoston.com
- ^ Life of Daniel Webster, Volume II, George Ticknor Curtis, p.664, Footnote (1871)
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