A type of fresh or saltwater fish, typically cod or haddock, especially when split and dried or prepared for cooking.
From Dutch schrod or Middle Dutch schrood, possibly related to the verb meaning 'to tear' or 'to split,' referencing how the fish is prepared by splitting.
Escrod is a regional New England term that vanished from most dictionaries, but you'll still find it on Boston restaurant menus—it shows how food words are hyper-local and tied to specific fishing communities.
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