scrod

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 haddock, split and deboned. It is a staple in many Boston-area seafood restaurants, but rarely heard outside New England and New York.

A dubious folk etymology holds that the term comes from the acronym "Small Cod [or Haddock] Remaining On Dock", but it more likely comes from the obsolete Dutch schrood, piece cut off. [1]

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