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Cooking (and Contemplating) New England

Scrode or Young Cod, Roasted--from A Practical Cook Book by Mrs. Bliss (1850)

Fresh haddock, planked and roasting


Scrod is most often broiled, so Mrs. Bliss's recipe for roasting it intrigued us. What would be the difference in taste between a nice piece of broiled scrod, as we've had any number of times at home and in restaurants, and roasted scrod? We were eager to find out.

But there was a prior question in need of an answer: What, exactly, is scrod? In our commentary on this recipe in Northern Hospitality, we discuss the word's etymology--few people have any idea what fish they're eating when they eat scrod, despite its enormous popularity in New England.  Read More 

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