Cod is a name for fish in the genus Gadus, part of the Gadidae family. The two most common species are the Atlantic cod (Gadus morhua) and the Pacific cod (Gadus macrocephalus). Atlantic cod live in colder North Atlantic waters, while Pacific cod reside in the northern Pacific. Cod is a popular food known for its mild taste and flaky white flesh. Cod livers are processed into cod liver oil, which contains vitamins A, D, E, and omega-3 fatty acids. In the UK, Atlantic cod is often used in fish and chips.
Historically, many species were classified as Gadus, but now most have been reassigned. Cod has three rounded dorsal fins and two anal fins. They have a white lateral line on their body and can vary in color, usually greenish to sandy brown. Atlantic cod typically weigh between 5 to 12 kilograms, but some can weigh up to 100 kg.
Atlantic cod have different stocks, such as Arcto-Norwegian and North Sea. These stocks rarely mix but may migrate to breeding grounds. Atlantic cod prefer rough areas and usually live at depths of 6 to 60 meters, often found at depths up to 600 meters. They tend to gather in schools during mating season.
