Cod
Demersal fish genus Gadus, key in North Atlantic and Pacific fisheries.
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. The two most common species are the Atlantic cod (Gadus morhua) and the Pacific cod (Gadus macrocephalus), which are important both ecologically and as a food source. Cod has a mild flavour and dense, flaky white flesh, and its livers are processed to make cod liver oil, a source of vitamins A and D, omega-3 fatty acids, and vitamin E.
- Scientific name
- Gadus (genus)
- Common species
- Atlantic cod (Gadus morhua), Pacific cod (Gadus macrocephalus)
- Family
- Gadidae
- Habitat
- North Atlantic and northern Pacific, demersal at depths of 6–600 m
- Average weight
- 5–12 kg (Atlantic cod); Pacific cod smaller
- Known for
- Popular food fish, key ingredient in fish and chips, source of cod liver oil
Lore & Background
Cod of the genus Gadus have three rounded dorsal fins and two anal fins, with pelvic fins set under the gill cover. They have a chin barbel, a distinct white lateral line, and colouration ranging from greenish-brown to sandy, with mottling. Atlantic cod can change colour between gray-green and reddish brown. Pacific cod are smaller and darker. Cod are gregarious and form schools, especially during spawning season. Spawning of northeastern Atlantic cod occurs between January and April at depths around 200 m, with eggs hatching in 8–23 days. Young cod move to the seabed after a planktonic phase of about ten weeks, feeding on small benthic crustaceans. Adult cod are active hunters, preying on sand eels, whiting, haddock, small cod, squid, crabs, and molluscs. In the Baltic Sea, their main prey are herring and sprat.
Reader's Guide
Cod has been a significant food fish for centuries, particularly in the North Atlantic region. Its mild flavour and flaky white flesh make it popular in many cuisines, notably as a key ingredient in fish and chips in the United Kingdom. Cod liver oil is a common dietary supplement rich in vitamins A, D, E, and omega-3 fatty acids. The genus Gadus includes three species commonly called cod, plus the Alaska pollock, which is not typically called cod. Many other fish, both related and unrelated, are also marketed as cod, leading to naming confusion driven by market demand and declining Atlantic cod stocks. Atlantic cod stocks have severely shrunk, prompting the use of culinary names like 'x cod' for replacements. Cod are demersal fish found in colder waters, with Atlantic cod inhabiting the North Atlantic and Pacific cod the northern Pacific. They are top predators in their ecosystems, and their life cycle includes a planktonic larval stage and a shift to benthic feeding as juveniles.
Did You Know?
- Atlantic cod (Gadus morhua) was named by Linnaeus in 1758.
- Scrod is young Atlantic cod or haddock.
- Cod have three rounded dorsal fins and two anal fins.
- The tadpole cod (Raniceps raninus) is now classified within the family Gadidae itself.
Frequently Asked Questions
What is cod?
Cod is the common name for a genus of bottom-dwelling fish (Gadus) in the family Gadidae, found in cold northern waters. It is one of the most widely consumed white fish in cooking worldwide.
What are the main species of cod?
The two most commonly encountered species are the Atlantic cod (Gadus morhua) and the Pacific cod (Gadus macrocephalus). Atlantic cod tends to be larger, typically weighing between 5 and 12 kg, while Pacific cod is generally smaller.
How does cod taste and how does it cook?
Cod has a mild, delicate flavour with dense, flaky white flesh that holds together well during baking, frying, or poaching. This versatility makes it a classic base for dishes like fish and chips and a natural canvas for sauces.
What is cod liver oil and why is it valued?
Cod liver oil is a supplement derived from processing the livers of cod, particularly Atlantic cod. It is prized as a natural source of vitamins A, D, and E along with omega-3 fatty acids.
Where does cod live and how deep?
Cod are demersal fish inhabiting the North Atlantic and northern Pacific Oceans, typically at depths ranging from about 6 to 600 metres. They are a cornerstone species in both Atlantic and Pacific commercial fisheries.
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