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Scrod or schrod ( / ˈskrɒd /) 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, large ...
Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and organs. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to ...
Pomfret. Pompano. Pufferfish (see also Fugu) Sablefish. Sanddab, particularly Pacific sanddab. Sardine. Sea bass. Sea bream. Shad (see also alewife and American shad)
Learn the ingredients and steps to follow to properly make the the best Easy Sautéed Fish Fillets? recipe for your family and friends.
To start, we ordered two tinned fish boards. One came with a tin of plump sardines in olive oil, the other a tin of mackerel pate. Both arrived with crusty bread, good butter and a ramekin of pickles.
The Filet-O-Fish is a fish sandwich sold by the international fast food restaurant chain McDonald's. [3] It was created in 1962 by Lou Groen, a McDonald's franchise owner in a predominantly Catholic neighborhood in Cincinnati, Ohio, [4] [5] in response to declining hamburger sales on Fridays due to the practice of abstaining from meat on that day.