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Scrod or schrod (/ ˈ s k r ɒ d /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market ...
In Greece, fried cod is often served with skordalia. There are also numerous, varied specialities in north-eastern Italy. Salt cod is part of many European celebrations of the Christmas Vigil, and the modern Italian-American Feast of the Seven Fishes. In several islands of the West Indies, it forms the basis of the common dish saltfish.
5. Don't Crowd Them. Try cooking fries in a single layer to ensure they cook evenly and get crispy on all sides. Adjust time and temperature according to the thickness and brand of your frozen ...
Fried fishcakes made of cod (and other white fish, such as haddock, halibut or whiting) are widely available in the frozen food sections of U.S. grocery stores. Long John Silver's, Skippers, Captain D's, and Arthur Treacher's are well-known North American chain restaurants that serve fried fish as their main food offering.
The haddock (Melanogrammus aeglefinus) is a saltwater ray-finned fish from the family Gadidae, the true cods.It is the only species in the monotypic genus Melanogrammus.It is found in the North Atlantic Ocean and associated seas, where it is an important species for fisheries, especially in northern Europe, where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan ...
fish sticks: "are pieces of fish cut from blocks of frozen fillets into portions at least 3/8-inch thick. Sticks are available in fried form ready to heat or frozen raw, coated with batter and breaded, ready to be cooked" [21]
Open air drying using sun and wind has been practiced since ancient times to preserve food. [1] Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen and then the water is removed by sublimation. Bacteria, yeasts and molds need the water in the food to ...
Whitefish, such as haddock and seer, contain very little fat (usually less than 1%) whereas oily fish, such as sardines, contain between 10–25%. The latter, as a result of its high fat content, contain a range of fat-soluble vitamins (A, D, E and K) and essential fatty acids, all of which are vital for the healthy functioning of the body."