Schellfisch

Schellfisch is the German name for the Atlantic cod (Gadus morhua), a large demersal fish in the family Gadidae. It inhabits cold and temperate waters of the North Atlantic, with a distribution that includes the western and eastern Atlantic from the Barents Sea and western Europe to Newfoundland, and the North Sea and Baltic regions. It favors continental shelf and slope habitats at depths from about 20 to 600 meters.

Description and biology: Cod has a robust, elongated body, a pale underside, and a back color ranging from brownish to greenish with a distinct lateral line. A chin barbel is present. Typical individuals measure 60–100 cm, with older fish reaching around 1–2 m; weights commonly up to 20–25 kg, with larger specimens recorded. The species is predatory, feeding on fish and invertebrates. Reproduction is seasonal; females release large numbers of eggs that drift with currents, producing pelagic larvae. Growth and maturity depend on stock health, water temperature, and food availability. Lifespans can extend beyond a decade.

Fisheries and human use: Cod has long been a cornerstone of commercial fisheries. It is caught by trawls, longlines, and gillnets. Markets sell fresh or frozen fillets, and processed forms include salted cod (bacalao) and dried stockfish, which are important in various regional cuisines. Due to historical overfishing, many cod stocks are managed with quotas, minimum landing sizes, and seasonal closures to promote sustainable harvest.

Culinary notes: Cod flesh is pale, firm, and mild in flavor, flaking easily when cooked, making it a versatile staple in dishes worldwide.