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Qu'est-ce (qui) est COD$14652$ - définition
![The [[Atlantic cod]], ''Gadus morhua''](https://commons.wikimedia.org/wiki/Special:FilePath/Atlantic cod.jpg?width=200 "The [[Atlantic cod]], ''Gadus morhua''")
![Sixteenth-century [[Flemish]] fishmonger displaying cod, by [[Joachim Beuckelaer]]](https://commons.wikimedia.org/wiki/Special:FilePath/Joachim Beuckelaer - Vismarkt..JPG?width=200 "Sixteenth-century [[Flemish]] fishmonger displaying cod, by [[Joachim Beuckelaer]]")
![A fish with its gills infested with two [[cod worm]]s](https://commons.wikimedia.org/wiki/Special:FilePath/Lernaeocera branchialis.jpg?width=200 "A fish with its gills infested with two [[cod worm]]s")
![Ireland]].](https://commons.wikimedia.org/wiki/Special:FilePath/Rockall EEZ topographic map-en.svg?width=200 "Ireland]].")
![MAFF]] ships ''Lloydsman'' and ''Star Aquarius'', as seen from an Icelandic maritime surveillance aircraft](https://commons.wikimedia.org/wiki/Special:FilePath/Vs Þór enganging Star Aquarius and Lloydsman on 11 December 1975.jpg?width=200 "MAFF]] ships ''Lloydsman'' and ''Star Aquarius'', as seen from an Icelandic maritime surveillance aircraft")
![Sea areas, in [[international law]], did not become universally recognised until 1982.](https://commons.wikimedia.org/wiki/Special:FilePath/Zonmar-en.svg?width=200 "Sea areas, in [[international law]], did not become universally recognised until 1982.")
Wikipédia
Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus Gadus is commonly not called cod (Alaska pollock, Gadus chalcogrammus).
The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)
Cod as food is popular in several countries. It has a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, a common source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.
