Cod fish is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.^[1] Cod is also used as part of the common name for a number of other fish species, and one species that belong to the genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus).

The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua capillaries, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus capillaries by Linnaeus.)

Cod is popular as a food with a mild flavor and 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). 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 and chips, along with haddock and plaice.

 

Codfish belongs to the family Gadidae and genus Gadus. Codfish shares the same family of monkfish and haddock. It is omnivorous and feeds on sand eels, haddock, whiting, squid, small cod, crabs, mussels, lobsters, mackerel, worms, and mollusks. It is usually 51 inches long and roughly cylindrical in shape. The body’s color is greenish to brown with a white belly and dense, flaky flesh. It possesses a mild flavor when it is cooked. It could weigh up to 55 to 77 pounds. Atlantic cod and Pacific cod are the two common species of Cod. Atlantic cod is found in cold water or deeper sea regions in North Atlantic whereas Pacific cod is found in western and eastern regions of the Northern Pacific. Cod contains ample amounts of Vitamin B12, phosphorus, selenium, and protein. It also contains potassium, niacin, Vitamin B6, pantothenic acid, molybdenum, and omega-3 fatty acids.

History

Since the Viking period (800 AD), Cod has become a vital economic aspect. In Southern Europe, the dried cod market was developed. It lasted for over 1000 years. In the 15^th century, the Portuguese began cod fishing. Generally, Clipfish was enjoyed a lot in Portugal. Basques have a vital role in the Cod trade who found Canadian fishing banks previously the Columbus discovered America. The fish was vital for the State House of Representatives that they hung the codfish in a wood which was called Sacred Cod of Massachusetts. In the 17^th and 18^th centuries, it becomes a vital asset to Newfoundland and Massachusetts.

Varieties of Codfish

1. Atlantic Cod (Gadus morhua)

It is found in North Atlantic Ocean. It is also called haberdine and codling.

2. Pacific Cod (Gadus macrocephalus)

This cod is also called grayish, gray cod, and gray wolf. Pacific cod hunts crustaceans, fish, invertebrates, and octopi. It is mostly found in the Pacific Ocean.

3. Greenland Cod (Gadus ogac)

It is found in the Arctic as well as Northwest Atlantic oceans and feeds on crustaceans, fish, and cephalopods. Greenland cod is also known as rock cod, uvac and logic.

4. Haddock

Haddock prefers smooth seafloor substrate and deeper water. It is found in North Atlantic and is migratory.

Proximity	Amount	% DV
Water	66.61 g	N/D
Energy	71 Kcal	N/D
Energy	298 kJ	N/D
Protein	17.36 g	34.72%
Total Fat (lipid)	0.21 g	0.60%
Ash	1.13 g	N/D

Minerals	Amount	% DV
Calcium, Ca	14 mg	1.40%
Iron, Fe	0.14 mg	1.75%
Magnesium, Mg	30 mg	7.14%
Phosphorus, P	174 mg	24.86%
Potassium, K	316 mg	6.72%
Sodium, Na	114 mg	7.60%
Zinc, Zn	0.37 mg	3.36%
Copper, Cu	0.016 mg	1.78%
Manganese, Mn	0.01 mg	0.43%

Lipids	Amount	% DV
Fatty acids, total saturated	0.041 g	N/D
Myristic acid  14:00(Tetradecanoic acid)	0.001 g	N/D
Palmitic acid 16:00 (Hexadecanoic acid)	0.031 g	N/D
Stearic acid 18:00 (Octadecanoic acid)	0.008 g	N/D
Fatty acids, total monounsaturated	0.047 g	N/D
Palmitoleic acid 16:1 (hexadecenoic acid)	0.002 g	N/D
16:1 c	0.002 g	N/D
18:1 undifferentiated	0.02 g	N/D
18:1 c	0.02 g	N/D
18:1 t	0.001 g	N/D
20:01	0.002 g	N/D
Fatty acids, total polyunsaturated	0.092 g	N/D
Linoleic acid 18:2 (octadecadienoic acid)	0.008 g	N/D
18:2 n-6 c,c	0.008 g	N/D
20:3 undifferentiated	0.001 g	N/D
20:3 n-6	0.001 g	N/D
20:4 undifferentiated	0.004 g	N/D
20:5 n-3 (EPA)	0.018 g	N/D
22:5 n-3 (DPA)	0.002 g	N/D
22:6 n-3 (DHA)	0.05 g	N/D
Fatty acids, total trans	0.001 g	N/D
Fatty acids, total trans-monoenoic	0.001 g	N/D
Cholesterol	52 mg	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Codfish

Codfish is loaded with ample nutrients and vitamins. It also contains Vitamin B3, B6, and B12. Moreover, it contains protein, Vitamin D, and omega 3 fatty acids. It is also helpful for diabetic heart disease or atherosclerosis patients. The daily intake of fish lowers the chances of heart attack and heart disease. Omega 3 fats and Selenium possess anti-inflammatory properties which help to lower inflammation that results in rheumatoid arthritis, asthma attacks, migraines, and osteoarthritis.

1. Muscle health

Protein has a vital role in the contraction as well as coordination of muscles. It is found in muscle tissues for the formation of microfilaments and muscle structure. The growth of muscle depends on the adequate amount of proteins in the body. It is essential for the formation of balance between muscle protein breakdown and muscle protein synthesis. The breakdown of muscle protein differs according to the conditions such as age. (1) (2) (3) (4) (5)

2. Strengthen immunity

Protein is essential to build immune health. The body requires self-defense mechanisms such as antibodies to prevent from diseases and infections. It helps to eliminate foreign elements such as antigens from the body. The body becomes able to respond in the presence of antibodies and also deactivates them. (6)

3. Signalize nerves

Protein helps to assist the function of the nervous system. The nervous system becomes activated when it is triggered. Another important task performed by proteins is the smooth functioning of the nervous system. It also provides a suitable reaction. The nervous system contains receptors that help to respond to the protein complexes. (7)

4. Hair health

Protein maintains the health of hair and prevents it from damage. The study shows that protein has a vital role in the growth of hair. It has beneficial effects so it is used in the production of hair care products. (8) (9)

5. Skin health

Protein helps to strengthen tissues that suffer from tears and wear constantly. Collagen is essential in order to strengthen tissues, cells, and organs such as skin that need continuous revitalization. The study shows that protein helps to restore dermal collagen protein synthesis. The amount of collagen determines the health of the skin. (10) (11)

6. Bone health

Phosphorus is essential for the growth and maintenance of teeth and bones. Along with calcium, it is required for the formation of strong bones. It promotes gum health as well as tooth enamel. It provides relief from serious ailments such as loss of mineral density and bone loss such as osteoporosis. The study shows that phosphorus is associated with heart health and lowers the chances of cardiovascular ailments. (12) (13)

7. Assist digestion

Phosphorus has a vital role to facilitate digestion in the human body. Niacin and riboflavin is essential for the metabolism of energy to emotional and neurological response systems. It helps to clear constipation, indigestion, and diarrhea. It also eliminates toxins from the body. (14)

8. Repair cells

Phosphorus assists in the repair process o the body cells which goes through constant wear and tear. It stimulates the development of body cells. It helps to form protein and stimulates hormones to react according to the body. (15)

9. Chemical reaction

The presence of phosphorus is vital for the chemical reactions in the body to take place. It facilitates the utilization of nutrients in the body. (16)

10.  Eliminates toxins

Phosphorus is vital for the health of kidneys. It ensures the waste to be released from the kidneys through the excretion and urination process. It increases the frequency and quantity of urination. It also assists the body to balance excess salts, uric acid, fat, and water. It stimulates the balance of fluids and materials in the body and makes it toxin-free. (17)

Recipes

How to Eat         

• The livers of cod are used to make oil which is a great source of Vitamin A, E, D, and Omega-3 fatty acids.
• The soft liver of Cod could be canned or consumed.
• It is widely eaten in Spain, Portugal, Brazil, and Italy.
• It is also salted, smoked, and dried.
• Mix cod with sautéed onions, broth, garlic, vegetables, and seasonings to make a fish soup.
• Cook cod with tomatoes, garlic, olives, and Italian herb.
• Cod could be poached by covering it with water and adding lemon juice and parsley. Let it simmer till the flesh becomes flakey and opaque.
• A steamed cod could be served in a large and shallow bowl by the miso soup. It could be garnished with chopped scallions, shiitake mushrooms, and daikon.
• Cod could be baked in an oven by covering it with chives, chervil, tarragon, and lemon juice.
• It could be broiled, baked, poached, fried, and braised.
• The tongues and cheeks of Cod are used as delicacies.

Other Facts        

• The large species could reach 220 pounds in weight.
• They are slow swimmers.
• Females could lay up to 5 million eggs which hatch after 8 to 23 days.
• Larvae are 0.16 inches in length and transparent.
• Code mature at the age of 3 to 4 years.
• Atlantic cod has a lifespan of 25 years in the wild.
• It liver for 15 years on average.
• Atlantic cod is also known as “sacred cod”.
• For an adult cod, humans are the natural predators.

Codfish FAQs (Frequently Asked Questions)

What do codfish eat?

• Worms, smaller fish, crustaceans, and invertebrates.

Where are codfish found?

• The Atlantic and Pacific oceans.

What is a codfish?

• A type of predatory saltwater fish in the genus Gadus.

Is codfish the same as cod?

• Yes, codfish and cod are used interchangeably. However, “codfish” refers to true cod, while “cod” can be the common name for both true cods and cod-like fish.

What is the difference of Atlantic cod vs. Pacific Cod?

• They are two closely related species of codfish differing in appearance, nutrition, and habitat regions.

What is the difference between Haddock vs. Cod?

• Cod is in the same family as haddock which is Gadidae, the Atlantic cod or true cod family. Haddock is sometimes marketed as cod. Both are cold saltwater fish but are different in the appearance of their body size and shape, body-color, front dorsal fin, and lateral line. They also taste different, with cod having a mild, clean taste and thicker, firmer fillets that are great for grilling and searing, while haddock has a fishy flavor with thinner and more fragile fillets that are best for frying.

What is the lifespan of a Codfish?

• Codfish live for 15-25 years.

How many species of Codfish are there?

• There are 3 species of Codfish.

What is a distinguishing feature of the Codfish?

• Codfishs are a beloved food around the world.

What is another name for the Codfish?

• The Codfish is also called the cod or codling.

How many Codfishs are left in the world?

• The population size of the Codfish is unknown.

What is an interesting fact about the Codfish?

• Codfish eat other fish.

How do Codfish have babies?

• Codfish lay eggs.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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