Gadus morhua, Atlantic cod, belongs to the cod family Gadidae.
Cod is a cold-water fish that is widespread in the eastern Atlantic, in the North Sea and in inland Danish waters. It lives in both salt water and brackish water, and lives primarily near the bottom. However, older cod also appear pelagic.
The cod, which changes color according to its habitat (eg. becomes fiery red on a rocky bottom), can be recognized by the long beard thread, the overbite and the white sideline. The back and sides are often gray-brown or gray-green with brown, yellow or reddish spots. The abdomen is whitish. The cod can grow up to 180 cm and 50 kg.
Cod is a lean fish, rich in iodine and selenium. The meat is white, juicy and sits in large flakes, and has a coveted neutral taste compared to other fish that contain more blood in the meat. The flesh is almost as white and firm as in haddock. However, the meat of the cod becomes looser during the hot periods when it consumes the most food.
The cod’s liver and cod roe are very high in fat and rich in the healthy monounsaturated and polyunsaturated fatty acids, omega 3.
The cod liver has, in addition to iodine and selenium, a very high content of vitamins A, D, E and B12.
Cod roe is particularly rich in iodine and has a high content of vitamin D, E and B12.