Codfish
Codfish
Codfish (/ˈkɒdfɪʃ/), also known as cod, is a type of fish that belongs to the family Gadidae. It is a popular food with a mild flavor, low fat content, and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of Vitamin A, Vitamin D, Vitamin E and omega-3 fatty acids (EPA and DHA).
Etymology
The term "cod" is derived from the Old English word 'codd', meaning "bag", which referred to the fish's appearance. The word "fish" comes from the Old English word 'fisc', which is related to the Gothic word 'fisks'.
Species
There are three species of codfish:
- Atlantic cod (Gadus morhua)
- Pacific cod (Gadus macrocephalus)
- Greenland cod (Gadus ogac)
Related Terms
- Cod liver oil: A nutritional supplement derived from the liver of codfish. It is one of the best sources of omega 3 fatty acids and is also rich in vitamin A and D.
- Gadidae: The family of marine fish, known as the cods, which includes codfish and its related species.
- Fishery: An area with a large population of fish; a place where fish are reared for commercial purposes.
See Also
External links
- Medical encyclopedia article on Codfish
- Wikipedia's article - Codfish
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski