Cod
Cod (fish)
Cod (/kɒd/), from the Old English codd, meaning "bag", is a type of fish that belongs to the family Gadidae. Cod is popular as a food with a mild flavor and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA).
Etymology
The word "cod" derives from the Old English codd, which means "bag". This could possibly refer to the fish's tendency to breed in large, bag-like spawning grounds.
Species
There are three species of cod that are commonly recognized:
- Atlantic cod (Gadus morhua): This species is found in the colder waters and deeper sea regions throughout the North Atlantic.
- Pacific cod (Gadus macrocephalus): This species is found in both eastern and western regions of the Pacific Ocean.
- Greenland cod (Gadus ogac): This species is found in the Arctic Ocean and cold waters of the North Atlantic around Greenland.
As Food
Cod is a popular food fish with a mild flavor, low fat content, and a dense white flesh that flakes easily. It is a common ingredient in many dishes, such as fish and chips, and is used for making salt cod.
Cod liver is processed to make cod liver oil, which is an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA).
Related Terms
- Fish and chips: A popular dish in the United Kingdom, Australia, and New Zealand, traditionally made with battered and fried cod.
- Salt cod: Cod that has been preserved by drying after salting. Also known as "bacalao" or "bacalhau".
- Cod liver oil: A dietary supplement derived from the liver of cod fish. It is high in omega-3 fatty acids, EPA and DHA, and vitamins A, D, and E.
External links
- Medical encyclopedia article on Cod
- Wikipedia's article - Cod
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