Cod is the common name for the demersal fish genus Gadus, part of the cod family Gadidae, also used more loosely as part of the common name for several related fish species. The two most common species are the Atlantic cod, which lives in colder, deeper waters throughout the North Atlantic, and the Pacific cod, found in both the eastern and western North Pacific; both were named by Linnaeus in 1758. Cod is a popular food fish in several parts of the world, with a mild flavor and dense, flaky, white flesh, and cod liver is processed separately, notably into cod liver oil.
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Source Larousse Gastronomique
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1. Cod (Wikipedia)
https://en.wikipedia.org/wiki/Cod (allergen)Quote, https://en.wikipedia.org/wiki/Cod (allergen)
Cod is also used as part of the common name for several other fish species, and one species that belongs to genus Gadus is not commonly called cod.
Larousse Gastronomique
Hamlyn, 2009Used By: Portuguese Cuisine, entry: Cod
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