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scrodalso schrod (skrŏd)
n. pl. scrod also schrod
A small cod or similar fish, such as haddock or hake, especially one split and boned for cooking.
[Possibly back-formation (influenced by cod codfish) from English dialectal (Cornwall) scrawed fish, from scraw, scroal, to prepare (young fish) by splitting, salting, partial drying, and broiling.]
(Animals) US a young cod or haddock, esp one split and prepared for cooking
[C19: perhaps from obsolete Dutch schrood, from Middle Dutch schrode shred (n); the name perhaps refers to the method of preparing the fish for cooking]
a young Atlantic codfish or haddock, esp. one split for cooking.
[1835–45, Amer.; orig. uncertain]
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|Noun||1.||scrod - flesh of young Atlantic cod weighing up to 2 pounds; also young haddock and pollock; often broiled|
fish - the flesh of fish used as food; "in Japan most fish is eaten raw"; "after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat"; "they have a chef who specializes in fish"
|2.||scrod - young Atlantic cod or haddock especially one split and boned for cooking|