scrod also schrod 
(skrŏd)
(skrŏd)n. pl. scrod also schrod
A small cod or similar fish, such as haddock or hake, especially one split and boned for cooking.
[Possibly back-formation (influenced by cod and codfish) from English dialectal (Cornwall) scrawed fish, from scraw, scroal, to prepare (young fish) by splitting, salting, partial drying, and broiling.]