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Facts about Cod

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The Basques also played an important role in the cod trade and are believed to have found the Canadian fishing banks before Columbus's discovery of America.

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The Portuguese since the fifteenth century have been fishing cod in the North Atlantic and clipfish is widely eaten and appreciated in Portugal.

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Adult cod are active hunters, feeding on sandeels, whiting, haddock, small cod, and with squid, crabs, lobsters, mussels, worms, mackerel, and mollusks supplementing their diets.

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Cod is a popular food fish with a mild flavor, low fat content, and a dense white flesh that flakes easily.

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The Greenland cod, Gadus ogac, inhabits inshore waters and continental shelves up to depths of 200 meters.

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Cod is an important link in the food chain.

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The cod family, Gadidae, is a family of marine fish, included in the order Gadiformes.

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Cod cheeks and tongues are considered delicacies, as well as young cod and haddock that weigh under 2.5 pounds (called scrod) (Herbst 2001).

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All these species have a profusion of common names, most of them including the word "cod."

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The young cod move to the seabed and their diet changes to small benthic crustaceans, such as isopods and small crabs.

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William Pitt the Elder, criticizing the Treaty of Paris in Parliament, claimed that cod was British gold; and that it was folly to restore Newfoundland fishing rights to the French.

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Cod also is important in marine food chains.

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Cod can be baked, broiled, fried, poached, or braised, and may be preserved by smoking, salting, or drying (Herbst 2001).

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Some other forms once included in this family here have since been removed to other families; on the other hand, the tadpole cod family Ranicipitidae has now been absorbed into Gadidae.

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The Atlantic cod fish, which can change colors at certain depths of water, has two distinct color phases: gray-green and reddish brown.

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Cod is also well known for being popular in Portugal, where it is considered a treasure of the nation's cuisine.

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The tadpole cod family, Ranicipitidae, and the Eucla cod family, Euclichthyidae, were formerly classified in the order Ophidiiformes, but are now grouped with the Gadiformes.

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The term cod also is used to refer to all members of the large marine family Gadidae, the cod family, which also includes haddocks, whitings, and pollocks (or pollacks).

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Codfish have medium sized eyes, approximately the same as the length of the chin barbel.

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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).

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The maximum size of any member of the family Gadidae is the Atlantic cod, Gadus morhua, which reaches a maximum length of about 1.8 meters (Nelson 1994).

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Almost all the fish known as coral cod, reef cod, or rock cod are also in the order Perciformes.

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Some other related fish have common names derived from "cod," such as codling, codlet, or tomcod.

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The North American east coast developed in part due to the vast amount of cod, and many cities in the New England area spawned near cod fishing grounds.

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Cod is the common name for various marine fish of the genus Gadus of the family Gadidae, and in particular the well-known food fish Gadus morhua, the Atlantic cod.

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Norwegians used dried cod during their travels and soon a dried cod market developed in southern Europe.

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A very large number of fish have thus been named as some kind of cod at some time.

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The 2006 Northwest Atlantic cod quota is set at 23,000 tons, representing half the available stocks, while it is set to 473,000 tons for the Northeast Atlantic cod.

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The Pacific cod is currently enjoying a strong global demand.

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Cod has been an important economic commodity in an international market since the Viking period (around 800 C.E.).

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The Cod population comprises a number of reasonably distinct stocks over its range.

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Cod are gregarious and forms schools, although shoaling tends to be a feature of the spawning season.

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Codfish have medium sized eyes, approximately the same as the length of the chin barbel.

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Cod reach maturity at about 50 centimeters in length at about three to four-years-of-age.

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Cod forms part of the common name of many other fish that are not in the genus Gadus.

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Cod is commercially important, valued for its mild-flavored, white meat, which is low in fat, and for its liver oil.

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The term cod also is used as the common name of a variety of other fishes in families other than Gadidae.

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The following species, however, seem to have well established common names including the word "cod."

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Twelve of these genera he recognizes as being in the cod and haddock subfamily Gadinae, including Melangrammus, Merlangius, Pollachius, as well as Gadus.