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Cod is the common name for the genus of fish Gadus, 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. Classic cod shape, with three rounded dorsal and two anal fins. The pelvic fins are small with the first ray extended, and are set under the gill cover (i.e. the throat region), in front of the pectorals. The upper jaw extends over the lower jaw, which has a well developed chin barbel. Medium sized eyes, approximately the same as the length of the chin barbel. It has a distinct white lateral line running from the gill slit above the pectoral fin, to the base of the caudal or tail fin. The back tends to be a greenish to sandy brown, and showing extensive mottling especially towards the lighter sides and white belly. Dark brown colouration of the back and sides is not uncommon especially for individuals who have resided in rocky inshore regions.


Cod feed on molluscs, crabs, starfish, worms, squid, and small fish.


The Atlantic cod, which can change color at certain water depths, has two distinct color phases: grey-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.



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