What is scrod? I see it on menus, have been told it's a cut of fish, not an actual kind of fish. Is this fact or fiction? I've also heard it is a poor man's answer to lobster. Any info would be greatly appreciated. -B. Andrews

Good question. As is often the case, culinary terminology can be very confusing. Scrod is an actual fish (a young one such as cod or haddock) that has been split and boned for cooking. As far as poor man's lobster, well, that title usually goes to monkfish. I hope this helps clear it up a little for you.