A small cod or similar fish, such as haddock or hake, especially one split and boned for cooking.
A young fish, as a cod or haddock, esp. one split and prepared for cooking.
Origin of scrod
- Possibly back-formation (influenced by cod) (codfish) from English dialectal (Cornwall) scrawed fish from scraw, scroal to prepare (young fish) by splitting, salting, partial drying, and broiling
From American Heritage Dictionary of the English Language, 5th Edition