scrod.

Scrod is not a specific species of fish but a culinary term used primarily in New England to describe young Atlantic cod or haddock. It typically refers to small, white-fleshed fish that are fresh and weigh less than 2.5 pounds.

Yes, scrod is a very healthy, lean white fish. It is low in calories and fat while providing high-quality protein, B vitamins like B12 and niacin, and essential minerals such as selenium and phosphorus.

A 100g serving of scrod contains approximately 17.86g of protein. This makes it an excellent source of lean protein for muscle repair and maintenance with very little fat content.

Yes, scrod is keto-friendly as it contains zero carbohydrates. However, because it is very low in fat, those on a ketogenic diet should prepare it with healthy fats like olive oil, butter, or cream-based sauces to meet their macronutrient goals.

Naturally, scrod is gluten-free. However, it is frequently prepared with breadcrumb toppings or battered and fried, so you must ensure any coatings or sauces used are specifically labeled gluten-free.

Scrod has a very mild, slightly sweet flavor and a delicate, flaky texture. Because it lacks a strong 'fishy' taste, it is a popular choice for children and those who prefer milder seafood.

Scrod is versatile and can be baked, broiled, pan-seared, or poached. A classic New England preparation involves topping the fillets with lemon, butter, and crushed crackers before baking until the flesh is opaque and flakes easily.

Fresh scrod should be kept in the coldest part of the refrigerator, ideally on a bed of ice, and consumed within 1 to 2 days of purchase. For longer storage, wrap it tightly in plastic wrap and a freezer bag to store for up to 6 months.

Fresh scrod should have a mild, clean scent of the ocean; if it smells strongly of ammonia or has a sour odor, it has spoiled. Other signs include a slimy texture, a yellowish tint, or flesh that feels mushy rather than firm.