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Cod

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Cod is a type of fish from the genus Gadus morrhua. It is a fish furnishing cod-liver oil.

Pacific cod
Pacific cod

Cod liver oil

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. Cod, Codling, Scrod cod, Markets, Steakers

Bacalao from cod fish
Bacalao from cod fish

Quick Facts

  • WEIGHT - Up to 77 pounds
  • LIFESPAN - More than 20 years
  • LENGTH - Up to 51 inches
  • REGION IN US - New England/Mid-Atlantic, Southeast
Fish with potato and cream sauce.jpg

History

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.

Where They Live

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. They are less common in Central California and are rare in Southern California.

Fish and Chips at Noyo River Grill
Fish and Chips at Noyo River Grill

Population decline

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.

Cod as food

Cod is a popular seafood item with its 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).

Nutritional value

Haddock, roast
Nutritional value per 100 g (3.5 oz)
Energy469 kJ (112 kcal)
0.0 g
Dietary fiber0.0 g
0.93 g
24.24 g
VitaminsQuantity %DV
Thiamine (B1)
3%
0.040 mg
Riboflavin (B2)
4%
0.045 mg
Niacin (B3)
31%
4.632 mg
Pantothenic acid (B5)
3%
0.150 mg
Vitamin B6
27%
0.346 mg
Folate (B9)
3%
13 μg
Vitamin C
0%
0.00 mg
MineralsQuantity %DV
Calcium
4%
42 mg
Iron
10%
1.35 mg
Magnesium
14%
50 mg
Phosphorus
34%
241 mg
Potassium
8%
399 mg
Zinc
5%
0.48 mg
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Ketometer rating

With zero carbs, cod is rated highly on the W8MD ketometer scale.

Ketometer zero - preferred

Keto scale Cod

W8MD's Ketometer rating scale zero to 10.

  • Lower the number, better it is on a keto or low carb diet
  • Net carbs is calculated by total carbohydrates minus fiber

Also see carb counter

Recipes

The following section is adapted from Wikipedia

Dishes

Name Image Origin Description
Ackee and saltfish Ackee and Saltfish.jpg Jamaica Salt cod sautéed with boiled ackee, onions, 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, dumplings, fried plantain, or bogreen bananas. Jamaica's national dish.
Bacalaíto Bacalaíto and fried pork.jpg Puerto Rico and Dominican Republic Salt cod fritters 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, cuchifritos, and at festivals. They are crisp on the outside and dense and chewy in the inside.
Scotland and Orkney

Made with speldings, young fish of the family Gadidae such as cod, haddock or whiting. The name is a derivative of cabillaud, the 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.

Bacalhau à Brás Portugal 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.[1]
Crappit heid Scotland (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 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.
Cullen skink Cullen Skink.JPG Scotland 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".[2]
Fish and brewis FishAndBrewisWithScrunchions.jpg Newfoundland Consists of cod and hard bread or 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. 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 scrunchions,[3] 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.
Fish ball Fishball closeup.jpg Widespread Usually made from a white fish, such as cod or haddock
Fishcake Fishcake on salad.jpg British Similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried. Salted cod is traditionally used as a filling, though since cod stocks have become depleted other varieties of white fish are used, such as haddock or whiting.[4] 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 Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes".[5]
Fish finger Fishfinger classic fried 2.jpg
Fish fry 120px
Fish pie 120px
Fried fish Fried Fish and French Fries.jpg
Lutefisk LutefiskBowl.jpg
Pescado frito Frito gaditano- 2009.jpg
Scrod 120px
Shirako (milt)
Taramosalata Taramosalata01.jpg
Traditional Grimsby smoked fish 120px
Wikipedia

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