Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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). The North-East Arctic cod which is traditionally fished when approaching the coast during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod.
| Attributes | Values |
|---|
| rdfs:label
| |
| rdfs:comment
| - Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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). The North-East Arctic cod which is traditionally fished when approaching the coast during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod.
|
| dcterms:subject
| |
| abstract
| - Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content 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). The North-East Arctic cod which is traditionally fished when approaching the coast during spawning are sometimes called skrei. Young Atlantic cod or haddock prepared in strips for cooking is called scrod.
|