Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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. The northeast Arctic cod, which is traditionally fished when approaching the coast during spawning, are sometimes called skrei.
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- Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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. The northeast Arctic cod, which is traditionally fished when approaching the coast during spawning, are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. The Atlantic cod, which can change color at certain water depths, has two distinct color phases: gray-green and reddish brown. Its average mass is 5–12 kilograms (11–26 lb), but specimens weighing up to 100 kilograms (220 lb) have been recorded. Cod feed on molluscs, crabs, starfish, worms, squid, and small fish. Some migrate to warm water in winter to spawn. A large female lays up to five million eggs in midocean, a very small number of which survive. Pacific or saltwater cod are also found around the coast of British Columbia, Canada and the northwestern US coastal areas. These fish are three times the size of their eastern counterparts and are darker in color. Cod meat is moist and flaky when cooked and is white in color. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. It is also frequently consumed in Portugal and Spain. Cod are currently at risk from overfishing in the UK, Canada and most other Atlantic countries.
- Dorsz – nazwa zwyczajowa dorsza atlantyckiego (Gadus morhua) i jego podgatunków: żyjącego w Bałtyku dorsza bałtyckiegoSzablon:R (G. m. callarias), nazywanego również pomuchlą, oraz dorsza kildyńskiegoSzablon:R. Nazwa dorsz używana jest dla kilku gatunków spokrewnionych z dorszem atlantyckim: ogaka (Gadus ogac) zwanego dorszem grenlandzkim oraz jego białomorskiego podgatunku G. o. marisalbi) – dorsza białomorskiegoSzablon:R, dorsza pacyficznegoSzablon:R (Gadus macrocephalus), dorsza wschodniosyberyjskiegoSzablon:R (Arctogadus borisovi), dorsza arktycznegoSzablon:R (Arctogadus glacialis) lub ogólnie dla ryb dorszowatych (Gadidae).
- 鱈魚（學名：Gadus），又名鰵魚，是主要食用魚類之一。鱈魚原產於從北歐至加拿大及美國東部的北大西洋寒冷水域。目前鱈魚主要出產國是加拿大、冰島、挪威及俄羅斯，日本產地主要在北海道。但由於近百年來的過度捕撈，鱈魚已被列入瀕危魚種，撈捕量被嚴格限制。
- Morue (ou cabillaud) est un nom vernaculaire désignant en français des poissons de plusieurs espèces de l'ordre des Gadiformes. Ces poissons vivent dans les eaux froides. Auparavant populaire et méprisée, elle est présente aujourd'hui sur la carte de bien des restaurants. La pêche en surnombre est à l'origine de sa rapide raréfaction. Le terme « cabillaud » est apparu dans la langue française en 1278. Le terme vient du néerlandais kabeljauw.
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- Gadus morhua, Atlantic cod
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- *Gadus macrocephalus
*Gadus morhua
*Gadus ogac
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- 鱈魚（學名：Gadus），又名鰵魚，是主要食用魚類之一。鱈魚原產於從北歐至加拿大及美國東部的北大西洋寒冷水域。目前鱈魚主要出產國是加拿大、冰島、挪威及俄羅斯，日本產地主要在北海道。但由於近百年來的過度捕撈，鱈魚已被列入瀕危魚種，撈捕量被嚴格限制。
- Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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. The northeast Arctic cod, which is traditionally fished when approaching the coast during spawning, are sometimes called skrei.
- Dorsz – nazwa zwyczajowa dorsza atlantyckiego (Gadus morhua) i jego podgatunków: żyjącego w Bałtyku dorsza bałtyckiegoSzablon:R (G. m. callarias), nazywanego również pomuchlą, oraz dorsza kildyńskiegoSzablon:R. Nazwa dorsz używana jest dla kilku gatunków spokrewnionych z dorszem atlantyckim: ogaka (Gadus ogac) zwanego dorszem grenlandzkim oraz jego białomorskiego podgatunku G. o.
- Morue (ou cabillaud) est un nom vernaculaire désignant en français des poissons de plusieurs espèces de l'ordre des Gadiformes. Ces poissons vivent dans les eaux froides. Auparavant populaire et méprisée, elle est présente aujourd'hui sur la carte de bien des restaurants. La pêche en surnombre est à l'origine de sa rapide raréfaction. Le terme « cabillaud » est apparu dans la langue française en 1278. Le terme vient du néerlandais kabeljauw.
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