A market term for a small, young cod or haddock, or for fillets from either fish sold under a single name — used mainly in New England and Atlantic Canada.
The word's origin is unclear; it may derive from an old English or Dutch root meaning to cut or shred, reflecting the practice of cutting the fish into small, manageable fillets. Because "scrod" describes a size and cut rather than one species, a scrod fillet could be young cod or young haddock depending on the catch, which is a common point of confusion for buyers expecting a single species. It has a delicate, flaky texture and mild, sweet flavor, and is usually cooked simply — baked, broiled, or pan-fried — to let those qualities show. Scrod appears in New England seafood chowders and fish-and-chips, and pairs well with garlic, lemon, dill, and other mild aromatics.