![]() The fish in these photos are cod loin pieces.Ī traditional New England preparation for cod or scrod is to coat it with breadcrumbs and butter and bake. Note, in this post, I talked about the difference between cod loin and cod fillet. You won’t find any fish at your supermarket labeled scrod or schrod. I decided to specify cod for this recipe because scrod doesn’t refer to a specific species of fish. The term is most commonly used in New England. ![]() To sum it up, schrod or scrod can refer to a small cod or haddock, sometimes cut a certain way. What is schrod? This Wikipedia article gives a little more detail. When we got home that night, I jotted down a note to make that dish for the blog. While we were wedding planning, Jonathan and I went to Wayside Inn and ate dinner at the restaurant to try out some of the entrees. The fish option was called Broiled Boston Schrod. We offered our guests a choice of beef, fish, or vegetarian meal. ![]() We loved being a part of history and supporting a nonprofit historic site. It is the oldest operating inn in the United States. The inn, located on the original Boston Post Road, opened in 1716. We had our reception in the historic dining room at Longfellow’s Wayside Inn in Sudbury, MA. I mentioned in last week’s post that Jonathan and I got married recently. ![]() This classic New England dish is ready in 30 minutes. Cod fillets are topped with buttery Ritz cracker crumbs and baked to perfection. ![]()
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