Cod is a codfish. Scrod is strips or fillets of very young cod or haddock prepared for the restaurant trade.
Scrod, also known as cod or haddock is kosher.
A Scrod is young Atlantic codfish or haddock.
Nowhere! Scrod refers to fresh whitefish "seaman's catch received on deck." This could be flounder or haddock, or whatever similar fish was brought in from the sea that day.
Not a whole lot of difference, really. Both are white fish, with flaky, mild skin that batters and fries well.
Not really. They are from different genera. On your plate, however, they are somewhat similar, with pollack being a less expensive alternative to the over-fished cod and haddock.
Scrod (or schrod) is not actually a specific type of fish, but rather a generic term for a young (2-lb or less) cod or, less frequently, haddock, split and deboned for cooking as the catch of the day. It is a staple in many Massachusetts, Connecticut, Maine and Rhode Island seafood and fish markets, but is rarely found outside New England and New York.
There are, on average, 120 calories in 4 ounces of baked scrod.
A young codfish is called a codling, hake, sprag or sprat
Larry Haddock's birth name is Lawrence Haddock.
Haddock's live in the sea.
The haddock tasted terrible.