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| {{jpg-image}} | | {{short description|A detailed overview of the fish species Cod}} |
| [[File:Pacific cod - cropped.jpg|alt=Pacific cod|thumb|500px|Pacific cod]]
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| == Introduction == | | ==Overview== |
| | [[Cod]] is a common name for the demersal fish genus ''[[Gadus]]'', belonging to the family [[Gadidae]]. Cod are popular as a food with a mild flavor and a dense, flaky white flesh. They are found in the colder waters and deeper sea regions throughout the North Atlantic. |
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| '''Cod''' is a popular fish that is widely used in culinary dishes around the world. This article will provide an overview of the history, habitat, culinary uses, and nutritional benefits of cod | | ==Species== |
| | The term "cod" is used for several species within the genus ''Gadus'', including: |
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| == History ==
| | * '''[[Atlantic cod]]''' (''Gadus morhua'') - Found in the colder waters and deeper sea regions throughout the North Atlantic. |
| | * '''[[Pacific cod]]''' (''Gadus macrocephalus'') - Found in both eastern and western regions of the North Pacific. |
| | * '''[[Greenland cod]]''' (''Gadus ogac'') - Found in the Arctic and sub-Arctic waters around Greenland. |
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| Cod has been an important food source for humans for thousands of years. It is believed that the Vikings were the first to fish for cod in the North Atlantic around 1,000 years ago. Since then, cod has become a staple food in many countries, including Norway, Portugal, and the United Kingdom. | | ==Biology== |
| | Cod are known for their distinctive three dorsal fins and two anal fins. They have a prominent chin barbel, which is used to detect prey in the murky depths of the ocean. Cod are carnivorous, feeding on a variety of smaller fish and invertebrates. |
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| == Habitat == | | ===Reproduction=== |
| | Cod reach sexual maturity between two and four years of age. Spawning occurs in the winter and early spring, with females releasing millions of eggs into the water column. The eggs are pelagic, floating in the open ocean until they hatch into larvae. |
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| Cod is a cold-water fish that is found in the North Atlantic and Arctic Oceans. It is a bottom-dwelling fish that prefers to live in rocky areas and on sandy or muddy bottoms. The fish can live for up to 25 years and can grow up to 1.8 meters (6 feet) in length. | | ==Habitat== |
| | Cod are typically found in the colder waters of the North Atlantic and North Pacific Oceans. They prefer depths of 200 to 400 meters but can be found at depths of up to 600 meters. Cod are demersal fish, meaning they live and feed on or near the bottom of the sea. |
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| == Culinary Uses == | | ==Fishing and Economic Importance== |
| | Cod have been a significant part of the fishing industry for centuries. They are highly valued for their meat, which is used in a variety of dishes worldwide. Cod liver oil, extracted from the liver of cod, is a rich source of vitamins A and D. |
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| Cod is a versatile fish that can be prepared in a variety of ways. It is commonly used in fish and chips, fish stews, and soups. Cod can also be baked, grilled, fried, or poached. Its mild flavor and flaky texture make it a popular choice for seafood dishes.
| | ===Sustainability=== |
| | Overfishing has led to significant declines in cod populations, particularly in the North Atlantic. Efforts are being made to manage cod stocks sustainably, including the implementation of quotas and the establishment of marine protected areas. |
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| One of the most popular ways to prepare cod is by salting and drying it, which is known as salt cod. This process has been used for centuries as a way to preserve the fish for long periods of time. Salt cod is commonly used in traditional dishes like bacalhau in Portugal and Newfoundland fish cakes in Canada.
| | ==Culinary Uses== |
| | Cod is a versatile fish that can be prepared in numerous ways, including baking, frying, and grilling. It is a staple in many traditional dishes, such as [[fish and chips]] in the United Kingdom and [[bacalhau]] in Portugal. |
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| == Nutritional Benefits == | | ==Related pages== |
| | * [[Fish and chips]] |
| | * [[Bacalhau]] |
| | * [[Gadidae]] |
| | * [[Overfishing]] |
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| Cod is a low-calorie and high-protein fish that is also a good source of vitamins and minerals. A 100-gram serving of cod contains approximately 90 calories, 19 grams of protein, and 1 gram of fat. It is also a good source of vitamin B12, vitamin D, and selenium.
| | [[Category:Fish]] |
| | | [[Category:Gadidae]] |
| == Sustainability ==
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| The popularity of cod has led to overfishing in some areas, which has led to a decline in the population of the fish. As a result, some organizations, such as the Marine Stewardship Council, have established guidelines to help ensure the sustainability of cod fishing.
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| ==Cod liver oil==
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| It is an oil derived from the liver of the Gadus morrhua, and ranging in color, according to the method of its preparation, from pale straw to dark brown.
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| Cod, Codling, Scrod cod, Markets, Steakers
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| [[File:Bacalao from cod fish.jpg|alt=Bacalao from cod fish|thumb|Bacalao from cod fish]] | |
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| ==Quick Facts==
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| * WEIGHT - Up to 77 pounds
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| * LIFESPAN - More than 20 years
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| * LENGTH - Up to 51 inches
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| * REGION IN US - New England/Mid-Atlantic, Southeast
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| [[File:Fish_with_potato_and_cream_sauce.jpg|thumb]]
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| ==History==
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| Historically, cod was so abundant off New England that early explorers named Cape Cod for the fish. Furthermore, Gloucester was established by a colonial charter issued to profit from cod fishing, and a painted “sacred cod” carved from pine has hung in the Massachusetts state house since 1784 as a symbol of prosperity.
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| ==Where They Live==
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| Pacific cod are found in the coastal North Pacific Ocean, from the Bering Sea to Southern California in the east and to the Sea of Japan in the west.
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| They are less common in Central California and are rare in Southern California.
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| [[File:Fish and Chips at Noyo River Grill - Stierch.jpg|alt=Fish and Chips at Noyo River Grill|thumb|Fish and Chips at Noyo River Grill]]
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| ==Population decline==
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| Due to high fishing pressure throughout the latter part of the 20th century, there are fewer fish in the U.S. stocks of Atlantic cod than the average for the past four decades.
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| ==Cod as food==
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| Cod is a popular seafood item with its mild flavour and a dense, flaky [[Whitefish (fisheries term)|white flesh]]. Young Atlantic cod or [[haddock]] prepared in strips for cooking is called [[scrod]]. Cod's soft liver can be canned or fermented into [[cod liver oil]], providing an excellent source of [[vitamin A]], [[vitamin D]], [[vitamin E]] and [[omega-3 fatty acid]]s ([[eicosapentaenoic acid|EPA]] and [[docosahexaenoic acid|DHA]]).
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| ==Nutritional value==
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| {{nutritionalvalue | name=Haddock, roast| kJ=469 | protein=24.24 g | fat=0.93 g | carbs=0.0 g | fiber= 0.0 g | | iron_mg=1.35 | calcium_mg=42 | magnesium_mg=50 | phosphorus_mg=241 | potassium_mg=399 | zinc_mg=0.48 | vitC_mg=0.00 | pantothenic_mg=0.150 | vitB6_mg=0.346 | folate_ug=13 | thiamin_mg=0.040 | riboflavin_mg=0.045 | niacin_mg=4.632 | right=1 | source_usda=1 }}
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| ==Recipes==
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| The following section is adapted from Wikipedia
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| ==Dishes==
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| {|class="wikitable sortable" style="width:100%; height:100px;"
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| ! style="width:20%;"|Name
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| ! style="width:7%;"|Image
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| ! style="width:13%;"|Origin
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| ! style="width:60%;"|Description
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| | [[Ackee and saltfish]]
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| | [[File:Ackee and Saltfish.jpg|120px]]
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| | Jamaica
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| | [[Salt cod]] sautéed with boiled [[ackee]], onions, [[Scotch bonnet pepper|Scotch Bonnet]] peppers ''(optional)'', tomatoes, and spices, such as black pepper and [[pimiento]]. It can be garnished with crisp bacon and fresh tomatoes, and is usually served as breakfast or dinner alongside [[breadfruit]], [[hard dough bread]], [[Dumpling#Jamaican cuisine|dumplings]], fried plantain, or bogreen [[banana]]s. Jamaica's [[national dish]].
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| | [[Bacalaíto]]
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| | [[File:Bacalaíto and fried pork.jpg|120px]]
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| | Puerto Rico and Dominican Republic
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| | [[Salt cod]] [[fritter]]s filled with minced cod fish and garnished with cilantro, tomatoes and onions. A traditional snack typically eaten with an entire meal. Bacalaítos are served at the beach, ''[[cuchifrito]]s'', and at festivals. They are crisp on the outside and dense and chewy in the inside.
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| |Scotland and [[Orkney]]
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| Made with [[spelding]]s, young fish of the family [[Gadidae]] such as cod, haddock or [[Merlangius merlangus|whiting]]. The name is a derivative of ''cabillaud'', the [[French Language|French]] name for cod. Other ingredients include [[parsley]], [[horseradish]] and [[mashed potato]]. The sauce is made with butter, flour, milk, hard-boiled eggs, and [[nutmeg]]. Alternate versions outside the traditional version's only difference are usually an addition of more spices.
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| | [[Bacalhau à Brás]]
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| | Portugal
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| | Made with eggs, onions thinly sliced, potatoes in matchstick-size, salt codfish, soaked, minced garlic clove, extra virgin olive oil, bunch fresh parsley, chopped black Portuguese olives, salt and pepper.<ref>http://cookinglisbon.com/recipes/fish/bras-style-codfish/ Cooking Lisbon Recipe</ref>
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| | [[Crappit heid]]
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| | Scotland
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| | ''(English: stuffed head).'' Can be traced to the fishing communities of the North, Hebrides and North-Eastern Scotland in the eighteenth century. In a time when money was scarce, the more expensive [[Fillet (cut)|fillets]] of fish, such as [[cod]] or [[haddock]] would be sold to market but the [[offal]] and less attractive parts were retained by the fisherfolk for the pot.
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| | [[Cullen skink]]
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| | [[File:Cullen Skink.JPG|120px]]
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| | Scotland
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| | Thick soup made of smoked haddock, potatoes and onions. An authentic cullen skink will use [[finnan haddie]], but it may be prepared with any other undyed smoked haddock. The soup is often served as a starter at formal Scottish dinners. It has been described as "smokier and more assertive than American [[chowder]] and heartier than classical French [[Bisque (food)|bisque]]".<ref>[https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/05/how-to-cook-perfect-cullen-skink How to cook perfect cullen skink, Felicity Cloake in ''The Guardian'', Thursday 5 January 2012]</ref>
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| | [[Fish and brewis]]
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| | [[File:FishAndBrewisWithScrunchions.jpg|120px]]
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| | Newfoundland
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| | Consists of cod and ''hard bread'' or ''[[Hardtack|hard tack]]''. With the abundance of cod around the coasts of [[Newfoundland and Labrador]] it became synonymous with many Newfoundland households as a delicacy to be served as a main meal. [[Dried and salted cod|salt fish]] is soaked in water overnight to reduce the salt content. The hard bread is broken into bite-size pieces, and is also soaked in water overnight. The next day, the fish and hard bread are boiled separately until tender, and then both are served together. The traditional meal is served with ''[[Pork rind|scrunchions]]'',<ref>[http://www.heritage.nf.ca/dictionary/azindex/pages/3947.html Newfoundland Dictionary] {{webarchive|url=https://web.archive.org/web/20130603231110/http://www.heritage.nf.ca/dictionary/azindex/pages/3947.html |date=2013-06-03 }}</ref> salted pork fat which has been cut into small pieces and fried. Both the rendered fat and the liquid fat are then drizzled over the fish and hard bread.
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| | [[Fish ball]]
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| | [[File:fishball closeup.jpg|120px]]
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| | Widespread
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| | Usually made from a white fish, such as [[cod]] or [[haddock]]
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| | [[Fishcake]]
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| | [[File:Fishcake on salad.jpg|120px]]
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| | British
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| | Similar to a [[croquette]], consisting of a [[filleted fish]] and potato patty sometimes coated in [[breadcrumbs]] or [[Batter (cooking)|batter]], and fried. Salted cod is traditionally used as a filling, though since cod stocks have become depleted other varieties of [[whitefish (fisheries term)|white fish]] are used, such as [[haddock]] or [[whiting (fish)|whiting]].<ref name="fishtype">{{cite news|url=http://news.bbc.co.uk/1/hi/uk/842990.stm|title="Has cod had its chips?", BBC News | date=2000-07-20 | access-date=2010-01-04}}</ref> The fishcake has been seen as a way of using up [[leftovers]] that might otherwise be thrown away. In [[Mrs Beeton]]'s 19th century publication ''[[Mrs Beeton's Book of Household Management|Book of Household Management]]'', her recipe for fishcakes calls for "leftover fish" and "cold [[potato]]es".<ref name="beeton">{{cite web|url=http://thefoody.com/mrsbfish/fishcake.html|title=Mrs. Beeton's Fish Recipes Revisited, TheFoody.com}}</ref>
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| | [[Fish finger]]
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| | [[File:Fishfinger classic fried 2.jpg|120px]]
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| | [[Fish fry]]
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| | [[Fish pie]]
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| | [[Fried fish]]
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| | [[File:Fried Fish and French Fries.jpg|120px]]
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| | [[Lutefisk]]
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| | [[Pescado frito]]
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| | [[Scrod]]
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| | [[Milt|Shirako (milt)]]
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| | [[Taramosalata]]
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| | [[File:Taramosalata01.jpg|120px]]
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| | [[Traditional Grimsby smoked fish]]
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| {{stb}}
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| {{cod topics}}
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| {{Seafood}}
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| {{Meat|state=collapsed}}
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| {{Lists of prepared foods}}
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| [[Category:Cod dishes| ]]
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| [[Category:Commercial fish]] | | [[Category:Commercial fish]] |
| [[Category:Smoked fish]]
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| [[Category:Uncategorized]]
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| == References ==
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| <references />
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| == See Also ==
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| *[[Fish]]
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| *[[Seafood]]
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| *[[Salt cod]]
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| [[Category:Fish]]
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| [[Category:Seafood]]
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A detailed overview of the fish species Cod
Overview
Cod is a common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod are popular as a food with a mild flavor and a dense, flaky white flesh. They are found in the colder waters and deeper sea regions throughout the North Atlantic.
Species
The term "cod" is used for several species within the genus Gadus, including:
- Atlantic cod (Gadus morhua) - Found in the colder waters and deeper sea regions throughout the North Atlantic.
- Pacific cod (Gadus macrocephalus) - Found in both eastern and western regions of the North Pacific.
- Greenland cod (Gadus ogac) - Found in the Arctic and sub-Arctic waters around Greenland.
Biology
Cod are known for their distinctive three dorsal fins and two anal fins. They have a prominent chin barbel, which is used to detect prey in the murky depths of the ocean. Cod are carnivorous, feeding on a variety of smaller fish and invertebrates.
Reproduction
Cod reach sexual maturity between two and four years of age. Spawning occurs in the winter and early spring, with females releasing millions of eggs into the water column. The eggs are pelagic, floating in the open ocean until they hatch into larvae.
Habitat
Cod are typically found in the colder waters of the North Atlantic and North Pacific Oceans. They prefer depths of 200 to 400 meters but can be found at depths of up to 600 meters. Cod are demersal fish, meaning they live and feed on or near the bottom of the sea.
Fishing and Economic Importance
Cod have been a significant part of the fishing industry for centuries. They are highly valued for their meat, which is used in a variety of dishes worldwide. Cod liver oil, extracted from the liver of cod, is a rich source of vitamins A and D.
Sustainability
Overfishing has led to significant declines in cod populations, particularly in the North Atlantic. Efforts are being made to manage cod stocks sustainably, including the implementation of quotas and the establishment of marine protected areas.
Culinary Uses
Cod is a versatile fish that can be prepared in numerous ways, including baking, frying, and grilling. It is a staple in many traditional dishes, such as fish and chips in the United Kingdom and bacalhau in Portugal.
Related pages
