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Cod (Latin: Gadus morhua) is a marine fish that is found in exceptionally large numbers in the North Atlantic.
It is one of the most important edible fish and is of great importance to the fishing industry.
Cod is instantly recognizable from the pale stripe along its side, which runs from the mouth to the tail fin on each side. Its other typical features are the tough barbels on its lower jaw and the protruding upper jaw.
Cod is a migratory fish and is heavily dependent on environmental influences. When they are looking for food, the fish stay in colder regions, but for spawning they move to more southerly, warmer regions.

Cooking methods

Cod is best cooked with its skin on, as this reduces the risk of its flaky flesh collapsing.
Cod is excellent when fried (again, skin-side down to prevent the flesh collapsing), and when gratinated or steamed.
It is less suitable for grilling, as it would invariably fall apart.

Flavour and texture

Cod has tender yet firm flesh with a subtly salty flavour. Cod is known for its very low fat content.
Cod is also frequently served heavily salted and dried; this is popularly known as "Bacalao".

Fishing method

Hooks and long lines
In long-line fishing, numerous bait hooks with branch lines are arranged along a plastic bottom set line. Long lines can be up to 130 kilometres long. However, the amount of bait and length of the line vary greatly.
Mackerel or squid are mainly used as bait. The targeted fish are mostly high-quality edible fish.
The advantages of this fishing method are the comparatively low rate of injury to the target fish compared with net fishing and the fact that the ocean floor is not damaged. The downside of this catch method is the relatively high bycatch rate.

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