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Scrod
Scrod or schrod () is any of various whitefish, such as young cod or haddock, that are prepared and eaten as food; often the preparation involves the whitefish being split and boned before cooking. Historically, scrod was a feature on menus associated with elegant New England dining; young cod are the mainstay on modern menus presenting the fish, and it is a staple in many coastal New England and Atlantic Canadian seafood and fish markets, and at many restaurants. The term "scrod" may derive from the Dutch ''schrod'', implying cutting or shredding, or from Cornish ''scrawed'', where it connotes splitting and drying of the fish (though a variety of apocryphal acronyms and origins have been suggested for the term). A method of preparation of scrod that appears historically, as early as the 19th century, is scrawing, which involves a drying step before the fish are broiled or otherwise cooked.
==Definition and biology==
Scrod (variant, schrod) refers to young cod, haddock, or other whitefish that are prepared and eaten as food, often after preparation that involves splitting and boning the fish.〔Merriam-Webster, 2014, "scrod ''noun''", entry at "Merrian Webster Dictionary (online)," see (), accessed 22 January 2014.〕 Weights of scrod are typically less than 3 lb (1.4 kg).〔The Oxford English Dictionary (OED), 2014, "scrod U.S. (skrɒd) Also scrode, schrod", entry at "OED (online)," see (), accessed 22 January 2014.〕 Some folk expressions explain that when spelled "schrod," the term refers to haddock, and that otherwise it is cod.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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