scrod fillets
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Scrod is a culinary term used in New England to refer to young Atlantic cod or haddock, typically weighing less than 2.5 pounds.
Fresh scrod should be cooked within 1 to 2 days of purchase for the best quality and safety.
Yes, scrod freezes well. Wrap it tightly in plastic wrap and then foil or a freezer bag to prevent freezer burn.
Scrod is very versatile; it is most commonly baked, broiled, or pan-fried. It is often served 'Boston style' with a buttery cracker topping.
No, scrod (young cod or haddock) is generally considered a low-mercury fish and is safe for most people to eat 2-3 times per week.
Any mild, white, flaky fish like adult cod, haddock, pollock, or sole can be used as a substitute.
Fresh scrod should have a mild, clean scent (not fishy), firm flesh that springs back when touched, and a moist, translucent appearance.
Yes, it is an excellent choice as it is very high in protein while being very low in fat and calories.
scrod fillets is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 17.8 grams of protein, it's a nutritious addition to many dishes.
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