cods

Cods are marine fish in the family Gadidae, comprising several species within the genus Gadus. The most well-known are the Atlantic cod (Gadus morhua) and the Pacific cod (Gadus macrocephalus). Cods are often referred to collectively by the common name, though regional and species names vary.

They are demersal, inhabiting cold northern waters of the North Atlantic and North Pacific. Atlantic cod occur on continental shelves from North Carolina to Greenland and into the Barents Sea, while Pacific cod are found in the Bering Sea and Gulf of Alaska and adjacent waters. They prefer cold, nutrient-rich habitats and are commonly associated with sandy or rocky bottoms at various depths. Diet consists mainly of smaller fish and invertebrates.

Cods are of significant commercial importance. History includes drastic declines from overfishing, notably the North Atlantic cod collapse in the 1990s. Since then, many stocks have been rebuilt or are managed with quotas, size limits, and seasonal closures. Some populations remain overfished or vulnerable to environmental changes, making ongoing monitoring and adaptive management essential.

In cuisine, cod flesh is white, flaky, and mild, making it widely popular in dishes such as fish and chips. Cured forms like salted cod (bacalhau) and stockfish are traditional in several regions. Cod liver oil, derived from the liver, has also been used as a dietary supplement.