Editing Cod (section)

{{Short description|Common name for several fish, but mainly the demersal genus Gadus}}
{{About|the common name for fish}}
{{Use dmy dates|date=July 2014}}
[[File:Gadus morhua Cod-2b-Atlanterhavsparken-Norway.JPG|thumb|upright=1.5|A captive [[Atlantic cod]] at the [[Atlantic Sea-Park]] aquarium, Norway]]
{{Common fish}}
'''Cod''' ({{plural form}}: cod) is the [[common name]] for the [[demersal fish]] [[genus]] ''[[Gadus]]'', belonging to the [[family (biology)|family]] [[Gadidae]].<ref>{{cite EB1911 |wstitle=Cod|volume=6|page=632}}</ref> 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''), which is found in both eastern and western regions of the northern [[Pacific Ocean|Pacific]]. ''Gadus morhua'' was named by [[Carl Linnaeus|Linnaeus]] in [[10th edition of Systema Naturae|1758]]. (However, ''G. morhua callarias'', a low-salinity, nonmigratory [[Subspecies|race]] restricted to parts of the Baltic, was originally described as ''Gadus callarias'' by Linnaeus.)

[[Cod as food]] is popular in several parts of the world. It has a mild flavour and a dense, flaky, [[Whitefish (fisheries term)|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 acid]]s ([[eicosapentaenoic acid|EPA]] and [[docosahexaenoic acid|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]].
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