Poor cod

The poor cod, Trisopterus minutus, is a temperate marine fish belonging to the cod family (Gadidae). It is red brown in colour and has a pronounced chin barbel. It may grow up to a length of 40 cm. It is usually found in small shoals at depths between 10 and 300 metres on muddy or sandy bottoms. Its distribution spans the eastern Atlantic; from Norwegian coasts to Portugal and along the Atlantic coast of Morocco; also in the Mediterranean. Spawning takes place towards the end of winter. They are often regarded as a mini species and are commonly confused with Pouting as they have a similar appearance. They are often seen as a menace for anglers and have little commercial value and so are not currently at any risk of extinction.

They feed on crustaceans, small fish and marine worm. They are eaten by seals,dolphins and larger fish. It is commercially harvested for the production of fish meal, and in southern Europe as food.

References

Codó

Codó is a city in Maranhão, Brazil. It is located at around 4°27′19″S 43°53′8″W / 4.45528°S 43.88556°W / -4.45528; -43.88556. It has a population of over 118,000 inhabitants.

Cod as food

This article is about cod and other cod-like fishes from the family of Gadidae, such as haddock, pollock and whiting, regarded as food.

Cod

Cod is popular as a food with a mild flavour and a dense, flaky 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 acids (EPA and DHA). Cod flesh is moist and flaky when cooked and is white in colour. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

Other cod-like fish

Haddock

Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (fiskeboller).

Cod (disambiguation)

Cod is the common name for fish of the genus Gadus, as well as being used to refer to several other varieties of fish.

Cod, CoD or COD may also refer to:

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