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Cod Dishes
Cod is the common name for the demersal fish genus ''Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to 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 callarias'', a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as ''Gadus callarias'' by Linnaeus.) 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, a common source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gadus Morhua Cod-2b-Atlanterhavsparken-Norway
''Gadus'' is a genus of demersal fish in the family Gadidae, commonly known as cod, although there are additional cod species in other genera. The best known member of the genus is the Atlantic cod. Species Today, three species in the genus are recognized: Modern taxonomy included Alaska pollock (''Gadus chalcogrammus''), which is genetically not separate from Norway pollock. Greenland cod (''G. ogac'') that was considered an own species, is considered the same species as Pacific cod The Pacific cod (''Gadus macrocephalus)'' is a species of ray-finned fish in the family Gadidae. It is a bottom-dwelling fish found in the northern Pacific Ocean, mainly on the continental shelf and upper slopes, to depths of about . It can grow ... (''G. macrocephalus'').Catalogue of Life: Gadus macrocephalus'. References External links fishbase.org - Scientific Names for Gadus [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cod Liver Oil
Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D. Historically, it was given to children because vitamin D had been shown to prevent rickets, a consequence of vitamin D deficiency. Manufacture Cod liver oil has traditionally come in many grades. Cod liver oil for human consumption is pale and straw colored, with a mild flavor. Scandinavian Vikings produced cod liver oil by laying birch tree branches over a kettle of water, and fresh livers were laid over the branches. The water was brought to a boil and as the steam rose, the oil from the liver dripped into the water and was skimmed off. There was also a method for producing fresh raw cod liver oil. In the Industrial Revolution, cod liver oil became popular for industrial purposes. Livers placed in barrels to rot, with the oil skimmed off ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
FishBase
FishBase is a global species database of fish species (specifically finfish). It is the largest and most extensively accessed online database on adult finfish on the web.Marine Fellow: Rainer Froese ''Pew Environment Group''. Over time it has "evolved into a dynamic and versatile ecological tool" that is widely cited in scholarly publications. FishBase provides comprehensive species data, including information on , geographical distribution, and |
Trophic Level
The trophic level of an organism is the position it occupies in a food web. A food chain is a succession of organisms that eat other organisms and may, in turn, be eaten themselves. The trophic level of an organism is the number of steps it is from the start of the chain. A food web starts at trophic level 1 with primary producers such as plants, can move to herbivores at level 2, carnivores at level 3 or higher, and typically finish with apex predators at level 4 or 5. The path along the chain can form either a one-way flow or a food "web". Ecological communities with higher biodiversity form more complex trophic paths. The word ''trophic'' derives from the Greek τροφή (trophē) referring to food or nourishment. History The concept of trophic level was developed by Raymond Lindeman (1942), based on the terminology of August Thienemann (1926): "producers", "consumers" and "reducers" (modified to "decomposers" by Lindeman). Overview The three basic ways in which org ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pollock
Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. ''Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingdom, while ''Pollachius virens'' is usually known as saithe or coley in Great Britain and Ireland (derived from the older name coalfish). Other names for ''P. pollachius'' include the Atlantic pollock, European pollock, ''lieu jaune'', and lythe; while ''P. virens'' is also known as Boston blue (distinct from bluefish), silver bill, or saithe. Species The recognized species in this genus are: * ''Pollachius pollachius'' (Linnaeus, 1758) (pollack) * ''Pollachius virens'' (Linnaeus, 1758) (coalfish) Description Both species can grow to and can weigh up to . ''P. virens'' has a strongly defined, silvery lateral line running down the sides. Above the lateral line, the colour is a greenish black. The belly is white, while '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plaice
Plaice is a common name for a group of flatfish that comprises four species: the European, American, Alaskan and scale-eye plaice. Commercially, the most important plaice is the European. The principal commercial flatfish in Europe, it is also widely fished recreationally, has potential as an aquaculture species, and is kept as an aquarium fish. Also commercially important is the American plaice. The term ''plaice'' (plural ''plaice'') comes from the 14th-century Anglo-French ''plais''. This in turn comes from the late Latin ''platessa'', meaning flatfish, which originated from the Ancient Greek ''platys'', meaning broad. Plaice species European plaice The European plaice (''Pleuronectes platessa'') is a right-eyed flounder belonging to the family Pleuronectidae. It is a commercially important flatfish that lives on the sandy bottoms of the European shelf. It ranges geographically from the Barents Sea to the Mediterranean. European plaice are characterised by their smoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Chips
Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic British meal. Often considered Britain's national dish, fish and chips is a common take-away food in the United Kingdom and numerous other countries, particularly in English-speaking and Commonwealth nations. Fish and chip shops first appeared in the UK in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the UK. By the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000. The British government safeguarded the supply of fish and chips during the First World War, and again in the Second World War; it was one of the few foods in the UK not subject to rationing during the wars. History The UK tradition of ea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrod
Scrod or schrod () is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish.United States International Trade Commission, "Certain Fresh Atlantic Groundfish from Canada", USITC Publication 1844, May 198full text/ref> From smallest to largest, the categories are scrod, market, large, and whale. In the United States, scrod haddock or cusk weighs ; scrod cod ; and scrod pollock .Ian Dore, ''The New Fresh Seafood Buyer's Guide: A manual for Distributors, Restaurants and Retailers'', 2013, , p. 155 The exact weight categories are somewhat different in Canada. Scrod is common in many coastal New England and Atlantic Canadian fish markets and restaurants, although using the name 'scrod' without the species is in principle mislabeling. Historically, scrod was simply a small cod or haddock, "too small to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haddock
The haddock (''Melanogrammus aeglefinus'') is a saltwater ray-finned fish from the family Gadidae, the true cods. It is the only species in the monotypic genus ''Melanogrammus''. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the Arbroath smokie. Description The haddock has the elongated, tapering body shape typical of members of the cod family. It has a relatively small mouth which does not extend to below the eye; with the lower profile of the face being straight and the upper profile slightly rounded, this gives its snout a characteristic wedge-shaped profile. The upper jaw projects beyond the lower more so than in the Atlantic cod. There is a rather small barbel on the chin. There are three dorsal fins, the first being triangular in shape and these dorsal fins have 14 to 17 fin rays in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Docosahexaenoic Acid
Docosahexaenoic acid (DHA) is an omega-3 fatty acid that is a primary structural component of the human brain, cerebral cortex, skin, and retina. In physiological literature, it is given the name 22:6(n-3). It can be synthesized from alpha-linolenic acid or obtained directly from maternal milk (breast milk), fatty fish, fish oil, or algae oil. DHA's structure is a carboxylic acid (-''oic acid'') with a 22-carbon chain (''docosa-'' derives from the Ancient Greek for 22) and six (''hexa-'') ''cis'' double bonds (''-en-''); with the first double bond located at the third carbon from the omega end. Its trivial name is cervonic acid (from the Latin word ''cerebrum'' for "brain"), its systematic name is ''all-cis''-docosa-4,7,10,13,16,19-hexa-enoic acid, and its shorthand name is 22:6(n−3) in the nomenclature of fatty acids. Most of the docosahexaenoic acid in fish and multi-cellular organisms with access to cold-water oceanic foods originates from photosynthetic and heterotroph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eicosapentaenoic Acid
Eicosapentaenoic acid (EPA; also icosapentaenoic acid) is an omega-3 fatty acid. In physiological literature, it is given the name 20:5(n-3). It also has the trivial name timnodonic acid. In chemical structure, EPA is a carboxylic acid with a 20-carbon chain and five ''cis'' double bonds; the first double bond is located at the third carbon from the omega end. EPA is a polyunsaturated fatty acid (PUFA) that acts as a precursor for prostaglandin-3 (which inhibits platelet aggregation), thromboxane-3, and leukotriene-5 eicosanoids. EPA is both a precursor and the hydrolytic breakdown product of eicosapentaenoyl ethanolamide (EPEA: C22 H35 NO2; 20:5,n-3). Although studies of fish oil supplements, which contain both docosahexaenoic acid (DHA) and EPA, have failed to support claims of preventing heart attacks or strokes, a recent multi-year study of Vascepa ( ethyl eicosapentaenoate, the ethyl ester of the free fatty acid), a prescription drug containing only EPA, was shown to re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omega-3 Fatty Acid
Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or ''n''−3 fatty acids, are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure. They are widely distributed in nature, being important constituents of animal lipid metabolism, and they play an important role in the human diet and in human physiology. The three types of omega−3 fatty acids involved in human physiology are α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). ALA can be found in plants, while DHA and EPA are found in algae and fish. Marine algae and phytoplankton are primary sources of omega−3 fatty acids. DHA and EPA accumulate in fish that eat these algae. Common sources of plant oils containing ALA include walnuts, edible seeds, and flaxseeds as well as hempseed oil, while sources of EPA and DHA include fish and fish oils, and algae oil. Mammals a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
