from The American Heritage® Dictionary of the English Language, 4th Edition
- n. New England A young cod or haddock, especially one split and boned for cooking as the catch of the day.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A generic term for cod, pollock, haddock, or other whitefish.
- v. Simple past tense and past participle of screw.
from the GNU version of the Collaborative International Dictionary of English
- n. A young codfish, especially when cut open on the back and dressed.
from The Century Dictionary and Cyclopedia
- To shred; prepare for cooking by tearing in small pieces: as, scrodded fish.
- n. Scrodded fish, or a dish prepared by scrodding fish.
- n. A young codfish, especially one that is split and fried or boiled.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled
- n. young Atlantic cod or haddock especially one split and boned for cooking
Mackerel will broil in from twelve to twenty minutes, young cod (also called scrod) in from twenty to thirty minutes, bluefish in from twenty to thirty minutes, salmon, in from twelve to twenty minutes, and whitefish, bass, mullet, etc., in about eighteen minutes.
The "scrod" joke that I was referencing involved a Boston cabdriver.
Look for anything with the texture needed to stand up to those big flavors, such as scrod, haddock, hake, or halibut; sea bass, or snapper work well too.
In the sentence “Where can I get scrod?”, the cabbie is apparently taking “get scrod” as the periphrastic passive voice of “screw”.
So he gets into a cab, and asks the driver, “Can you take me to where I can get scrod?”
VICE ADMIRAL: We are north of Boston, where the women lose their muscle tone playing bridge, making stupid jokes about how they like to go into Boston to get “scrod.”
Bink looked like a baked scrod who'd just been — well, scrod.
VICE ADMIRAL: We are north of Boston, where the women lose their muscle tone playing bridge, making stupid jokes about how they like to go into Boston to get “scrod”.
Today cod and its closest family members—Atlantic pollock, cusk (which is sold as scrod), haddock, hake (also sold as whiting)—are far less plentiful and more likely to be eaten fresh.
Cod, haddock, scrod, or a thick cut of flounder are the best fish for this dish.
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