At first glance, these names sound interchangeable. They’re not. One is a species, one is a nickname, and one reflects how the seafood market adapted over time.

Cod is the original. In New England, it usually refers to Atlantic cod, a cold-water fish with mild flavor and firm, flaky white flesh. For centuries, cod was one of the most important fish in the North Atlantic. It could be salted and dried for long voyages, which made it a reliable trade good and helped sustain coastal economies on both sides of the ocean.

Scrod is not a species at all. Traditionally, “scrod” refers to a young, small white fish, most often cod or haddock, that is prepared fresh. The origin of the word is uncertain. It may come from an old term meaning “to cut” or “to split,” or from 19th-century New England restaurant usage. Either way, the name stuck because it signals something appealing, fresh, tender, and local, without naming a specific fish.

Pollock is a different species, related to cod but distinct. In the North Atlantic, this usually means Atlantic pollock. It has a slightly stronger flavor and a softer texture than cod. Pollock has long been part of commercial fisheries, but it became more widely used as demand grew for affordable, abundant seafood. Today, it is common in fish and chips, fish sticks, and products like imitation crab.

The naming reflects more than biology. Cod points to a fish that shaped trade and livelihoods. Scrod reflects local language and how people actually order and eat. Pollock reflects a modern seafood system built around availability, scale, and efficiency.