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Cod is the common name for the genus Gadus of fish,
belonging to the family Gadidae, and is also used in the
common name of a variety of other fishes. Cod is a
popular food fish with a mild flavor, low fat content
and a dense white flesh that flakes easily. Cod livers
are processed to make cod liver oil, an important source
of Vitamin A, Vitamin D and omega-3 fatty acids (EPA and
DHA). Larger cod caught during spawning are sometimes
called skrei. Young Atlantic cod or haddock prepared in
strips for cooking is called scrod.
The Atlantic cod, which can change color at certain
water depths, has two distinct color phases: gray-green
and reddish brown. Its average weight is 5 kg to 12 kg
(10 lb to 25 lb), but specimens weighing up to 100 kg
(200 lb) have been recorded. Cod feed on mollusks,
crabs, starfish, worms, squid, and small fish. Some
migrate south in winter to spawn. A large female lays up
to five million eggs in midocean, a very small number of
which survive.
The Pacific cod is found north of Oregon.
The tomcod resembles a young Atlantic cod with long,
tapering ventral fins. It rarely exceeds 15 inches (37.5
cm) in length and lives close to shore. The pollock, and
coalfish are related species found in cool waters of the
Atlantic. Pollock have forked tails and pale lateral
lines and grow to 1 m (3 ft) and 15 kg (30 lb). Some
grow to 2 m (6 feet) in length.
Cod is moist and flakey when cooked and is white in
color. In the United Kingdom, Atlantic cod is one of the
most common kinds of fish to be found in fish and chips,
along with haddock and plaice. It is also well known for
being largely consumed in Portugal and the Basque
Country, where it is considered a treasure of the
nation's cuisine.
Cod are currently at risk from overfishing.
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