Atlantic cod, Gadus morhua, also known as codfish, codling, scrod, Morue de l’Atlantique in
French, dorsch kabeljau in German, merluzzo bianco in Italy, madara, tara in Japan, torsk in
Norwegian, Bacalao del Atlántico in Spain is a marine fish family Gadidae. They widely distributed
Northwest to Northeast Atlantic: Cape Hatteras to Ungava Bay along the North American coast; east
and west coast of Greenland; coasts of Europe from the Bay of Biscay to the Barents Sea, including
the region around Bear Island, also including the Hudson Strait, and from Novaya Zemla, Baltic and
North Seas and Iceland.
Description
The Atlantic cod have heavy and tapered body, with a prominent chin barbel, a large mouth, projecting
upper jaw, and many small teeth. Its snout is rounded on top, and the tail is almost squared. There is a
characteristic pale lateral line, 3 dark dorsal fins and 2 dark anal fins, none of which contain any
spines. The caudal fin is squared.
Dorsal spines: 0; Dorsal soft rays: 44 - 55.
Anal spines: 0; Anal soft rays: 33 - 45.
Vertebrae: 51 - 55.
Lateral line light, curving upward to above the pectoral fin.
Predorsal distance less than 1/3 of total length.
Body depth about 1/5 of total length.
Peritoneum silvery.
Max length: 2 m, common: 0.6-1 m.
Max weight: 96 kg, common: 2 to 3 kg.
Max age: 22-25 years.
Color is highly variable on the back and sides from brownish or sandy to gray, yellow, reddish,
greenish, or any combination of these colors), gray white or silvery pale on the underside, and with
numerous light spots covering the body.
The Atlantic cod can be distinguished from its relative the pollock by its barbel and projecting upper
jaw, and from the haddock by its pale lateral line. It can also be distinguished from the Pacific cod by
the less pointed fins. The tomcod is similar, but the caudal fin is rounded; in the Atlantic cod it is
squared.
Habitats
These fish are widely distributed off the coasts from the shoreline down along the continental shelf in
150 to 200 m. They prefer cool water of 30� to 50°F (0 to 5°C) and may reside in depths over 600 m and
in waters as warm as 15°C. Adults are generally found in water over 60 feet deep, whereas juveniles may
be found in shallower water; both move deeper during the summer. This is an epibenthic-pelagic species.
Cod form schools during the day. Some migrate to warm water in winter to spawn.
They are omnivorous, cod are primarily active, feed at dawn or dusk on invertebrates and fish, including
young cod. Many unusual items have been found in the stomachs of adult cod, including an oil can, a
rubber doll, finger rings, clothing, and some very rare deep-sea shells that were previously unknown to
science; however, their diet is invertebrates and assorted fish. Very young cod feed on copepods and
other small crustaceans while at the surface, and, after dropping to the bottom, small worms or shrimp.
Cod feed on molluscs, crabs, starfish, squid, and small fish.
Spawning
The spawning season is during winter and early spring, in December and January off the Mid-Atlantic
Bight and from February through April farther north. The transparent eggs hatch, after floating, within
50 days at 32°F, and in 17 days when the surface temperature is 41°F. Cod spawn once a year, in batches.
A large female lays up to five million eggs in midocean, a very small number of which survive.
Fishing Methods:.
Cod is marketed fresh, dried or salted, smoked and frozen; eaten steamed, fried, broiled, boiled,
microwaved and baked.
Commercial fishing for cod has been conducted year-round; otter trawls and gillnets have been the
primary gear.
Cod Recepies
Cod meat is white in color, is moist and lean, medium- to firm-textured, and delicately flavorful with a
mild taste. Tender, thick fillets with large flakes that "gape" (separate) when cooked. It is a good
source of low fat protein, phosphorus, niacin, and vitamin B12 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).
Cod is excellent for poaching, broiling, baking, braising, and frying. A popular main ingredient in
chowders, which are creamy and binding enough to support the big flakes of meat that fall apart when
cooked. Whole cod are often stuffed and baked. Heads and bones make fine soup stock.
