Growing in deep and cold waters, Cod belongs to the family Gadidea as Haddock and Pollock. It is a marine fish that generally survives near the bottom to grow, survive and reproduce. It is very popular for its white and mild flavoured flesh. When cooked, its flesh becomes moist and flaky.
It is dark-spotted with three dorsal and two anal fins and a chin barbel. It usually varies from greenish or grayish to brown or blackish.
Similar to its survival, cod fish should be buried in ice while at fisheries.
Types
The two most common types of cod are classified based on the area of their existence: Atlantic Cod that lives in the cold water around North Atlantic and, Pacific Cod, a typical variety of cod that is found in the eastern and western regions of northern Pacific.
Cod liver is processed to prepare cod liver oil which is rich nutrient supplement, being an important source of vitamin A,D and E. The oil is very effective in lowering blood fats.
However too much consumption of Cod liver oil may lead to certain side effects. Over consumption during pregnancy may lead to birth defects of the child.
Nutritional Value
Like any other meat form, Cod is rich in protein content. This protein helps in strengthening body cells. It fights inflammation and enhances our immune system. Cod also provides Vitamins B6 and B12. Niacin, a nutrient supplement that lowers bad cholesterol level is in relatively high quantities in Cod.
Did you know?
Cods are believed to have been existed since 120 million years!
For a long time, the word fish was synonymously used with cod.
They begin their life on the surface and can produce 5 million eggs.
Around 10% of the world’s fish catch is cod.