I was at the fish counter not long ago — one of my favorite places to be, honestly — when the woman ahead of me pointed at two fillets sitting side by side with a nearly $4 per pound price difference between them and asked the young man behind the counter, “Which one should I get?”
He shrugged. “They’re pretty much the same.”
I had to stop myself from jumping in. They are not the same — but I also understand why people think that. So let me tell you what I would have told her.
First: What Is Scrod?
“Scrod” is not actually a species of fish. It’s a market term — used mostly in New England — for young, small cod or haddock, typically under 2½ pounds. If you see scrod on a menu or at a fish counter, you’re most likely looking at young cod. Don’t let the name confuse you.
Cod vs. Haddock: Are They Really That Different?
Cod and haddock are both white, flaky, mild fish from the same family, and yes, they can often be used interchangeably in recipes. But they’re not identical.
Cod has a slightly thicker, firmer fillet and holds up beautifully to baking, frying, or poaching. If you’re making a hearty dish — a stew, a roast, or a classic fish fry — cod is your fish.
Haddock is a bit more delicate, with a slightly sweeter flavor, and lends itself especially well to lighter preparations. It’s wonderful simply pan-seared with a little olive oil and fresh herbs.
My approach? I buy whichever is fresher that day — and whichever is on sale. I also strongly prefer wild-caught over farm-raised. The flavor is simply better, and here in the New Bedford area, we are so fortunate to have access to some of the freshest wild-caught fish in the entire country. This is one of the most important fishing ports in America, and that matters when you’re standing at that counter.
A Word About Preparation
No matter which fish you bring home, rinse the fillet gently under cold water and pat it completely dry with paper towels before you do anything else. Excess moisture is the enemy of a good sear — a wet fillet steams instead of browns.
And when it goes in the pan, use the right tool. A good fish spatula — thin, flexible, slightly angled — is one of those things you don’t know you’re missing until you have one. I use mine for everything. This is the one I recommend — it gets under a delicate fillet without breaking it, and that matters.
Season it, let it cook, and trust the pan. Don’t move it too soon.
What to Look For at the Counter
The next time there’s a price difference staring you in the face, don’t let it intimidate you.
Fresh fish should smell like the ocean — clean and briny — not “fishy.” If it smells off, trust your nose and keep walking. Otherwise, ask when it came in, ask if it’s wild-caught, and get whichever one answers both of those questions better. That’s the one to bring home.
More Azorean Seafood Recipes
If you love cooking fish the way we do in the Azores, my cookbook At My Portuguese Table is filled with the seafood recipes that have been at the heart of my family’s table for generations. It was honored with the 2025 IPNE Bronze Award, and I’m so proud to share it with you.