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Cod
Cod is the common name for the genus ''Gadus'' of demersal fishes, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and there are species suggested to belong to genus ''Gadus'' that are not called cod (the Alaska pollock).
The two most important 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, non-migratory 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, 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.
==Species==
At various times in the past, taxonomists included many species in the genus ''Gadus''. Most of these are now either classified in other genera, or have been recognized as simply forms of one of three species. All these species have a number of common names, most of them ending with the word "cod", whereas other species, as closely related, have other common names (such as pollock, haddock, etc.). On the other hand, many other, unrelated species also have common names ending with cod. The usage often changes with different localities and at different times.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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