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Cod (pl.: cod) is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. [1] Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus).
Canned cod liver. 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).
Alaska pollock is the world's second most important fish species, after the Peruvian anchoveta, in terms of total catch. [33] Alaska pollock landings are the largest of any single fish species in the U.S, with the average annual Eastern Bering Sea catch between 1979 and 2022 being 1.26 million metric tons. [34]
Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi (fish paste). Alaska pollock is widely regarded as one of the best proteins for the manufacture of ...
Cod has been an important economic commodity in international markets since the Viking period (around A.D. 800). Cod are popular as a food fish with a mild flavour, low fat content and a dense white flesh. When cooked, cod is moist and flaky. Cod livers are processed to make cod liver oil. Cod are currently at risk from overfishing.
Modern cod liver oil capsules Kepler's Cod Liver Oil with Malt Extract. Cod liver oil is a dietary supplement derived from liver of cod fish (). [1] As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D.