Cod

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 popular as a food with a mild flavour 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). The northeast Arctic cod, which is traditionally fished when approaching the coast during spawning, are sometimes called skrei. These cod are currently listed as an endangered species on the IUCN's Red List as well as by Greenpeace. Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish...