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Scrod | {{Infobox food | ||
| name = Scrod | |||
| image = <!-- Image of scrod --> | |||
| caption = A dish of baked scrod | |||
| course = Main course | |||
| type = Seafood | |||
| served = Hot | |||
| main_ingredient = [[Cod]] or [[Haddock]] | |||
| variations = Baked, broiled, fried | |||
}} | |||
'''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. | |||
Scrod is a | |||
== | ==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 | 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] | |||
{{DEFAULTSORT:Scrod}} | |||
[[Category:Seafood dishes]] | |||
[[Category:New England cuisine]] | |||
[[Category:Fish dishes]] | |||
Revision as of 21:18, 1 January 2025
| [[File:|frameless|alt=]] | |
| 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
External Links
- [Link to a seafood recipe website]
- [Link to a nutritional database]
