cod

Cod refers to several species of marine fish in the family Gadidae, with the Atlantic cod (Gadus morhua) being the most famous. Other commercially important cod species include Pacific cod (Gadus macrocephalus) and Greenland cod (Gadus ogac). Cod are typically medium- to large-sized, bottom-associated fish found in cold and temperate waters of the North Atlantic and North Pacific, often on continental shelves and slopes. They are demersal predators and scavengers, feeding on crustaceans, mollusks, and smaller fish. Reproduction occurs in winter and spring, with females releasing large numbers of buoyant eggs into the water. Eggs hatch into larvae that feed in the plankton; populations mature after several years, and growth rates vary by stock and environment.

Cod has long been a major commercial resource. Historically important to fisheries around Europe and North America, some stocks have experienced severe declines due to overfishing, notably the northern cod stock off Newfoundland, which led to a government moratorium in 1992. In response, management measures such as catch quotas, area closures, and rights-based programs have been implemented to promote rebuilding. Cod flesh is white, mild-flavored, and flaky; beyond fresh fillets, cod is widely processed into dried and salted products (bacalao/bacalhau) and stockfish, and liver oil has been used as a supplement.

Conservation status and stock health vary by region and stock. Sustainable management and monitoring are common goals in modern cod fisheries to balance economic value with ecosystem health.